Bread | Me making baguette at home

Listen to this

in today’s episode of my baking diary,

I am making french baguette using no knead method and a traditional gas oven.

Let’s begin by weighing out 350g of bread flour.

1/4 teaspoon of instant yeast

1/2 teaspoon of table salt

Mix everything thoroughly with a spoon or whisk.

260g of cool water

I made a well in the middle of bowl of flour and slowly stir in the water.

the small sticky dough in the middle will build up with more and more flour as I add more water.

I try to avoid wetting the bowl cause I don’t want the flour to get stuck on the bowl.

Now I’m going to leave it to rest for 15 minutes.

Let me set a 15 minutes timer on my phone.

and try to put the cover on gracefully,

Ok, never mind this will do.

15 mins later,

Now I’m going to turn and fold the edges of the dough inwards.

with my hands…

no wait…

with my wet hands….

So that the dough is not sticky.

Until it can no longer stretch and fold anymore.

It the dough tight enough?

Maybe not, let me fold some more.

Yeah, now I think it’s a tight.

I’m going to let it rest.

for 45 minutes

Like this, 4 rounds.

So this is round 1.

I forgot I can use siri here. I’ll use it in the next video.

I did the same here, a second round of folding

45 minutes later. The same process.

45 minutes later. The same process.

45 minutes later.

Time to shape the baguette into a long roll.

I dusted the table with some bread flour.

Pour the wet dough onto the table.

It should come off the bowl clean.

Like this

Divide the dough into 2 portions. As equal as possibly can.

Prefereably with a scraper but I can’t find mine at the moment.

So I’ll just dust the dough and use my spatula and hope for the best.

I dusted my hands with some flour so that I can shape the dough

I am just trying to shape it into a short fat baguette

so that I can roll it out after resting. So here’s my attempt.

After folding both edges, I try to seal the edges by pressing them with edge of my palm.

They don’t look perfect, but they will be perfectly edible.

So after some thought I decided to rest them on the non-stick baking mat.

Let me pat out the bubbles to distribute them evenly.

and fold the dough over to elongate it into a baguette.

Next dough.

A bit ugly but this will do.

I have preheated my oven to 250’C

I wet the top of the bread so that it’s easier to cut.

I’m just using an ordinary fruit knife I have just sharpened.

and I’ll be baking with a traditional oven with an additional oven thermometer.

I moved the dough onto a baking paper because I am not sure if the baking mat can take up to 250’C.

They went into the oven ugly and came out beautiful.

and if you have stayed this long on my video, thanks for staying and thanks for watching.

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visit my blog at michtintin.com

possibly a new shop coming up.

I’ll keep you updated

I’ll see you in the next video.