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Mix Dough. Place the flours, salt, yeast, and diastatic malt (if using) in a medium bowl and whisk to combine. Place the water in a large bowl. Add about 1/4 of the flour mixture and whisk until uniform. Add the remaining flour mixture and stir with a dough whisk or knead in the bowl by hand until no dry flour remains.

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Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust. Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown.

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In a way, it is almost the little sister of a regular baguette, since it follows the same baking process, and tastes extremely similar to it. 4. The half-baguette Photo credits: Rooey202 under CC BY-NC 2.0. The name says it all. The "demi-baguette" is half as long as a regular baguette but still retains its quality taste.

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Here is where demi baguettes differ from classic loaves. Usually, I suggest proofing at least 8 hours in the fridge to get a good firm shape for scoring. However, demi baguettes just need 20-60 minutes to proof—enough to let them poof up a bit, since they're so small.

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Scrape batter off the sides and place the thin dough into the center of your bowl. Cover your bowl with a damp kitchen towel. Leave the dough to rest at room temperature for 2 ½ hours. Scrape the sides of your bowl to assemble the dough in the center of the bowl. Cover dough in the bowl with a damp kitchen towel.

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Cover with plastic wrap, and let rest for another 30 minutes. Dust a couche with a mixture of wheat and rice flour. Take one of the pieces of dough and press it gently into a 6 inch by 4 inch rectangle. Fold the upper side over to the middle and press to seal. Fold the bottom toward the middle and seal.

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Remove the hot pan base from the oven. For the Challenger, add the aluminum foil layer to the base. Using a peel or upside down baking sheet, slide the parchment and baguettes onto the base. Cover the pan and put it in the oven. Bake at 500F for 15 minutes with the lid on. Remove the lid and bake an additional 5 minutes.

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A baguette (/ b æ ˈ ɡ ɛ t /; French: ⓘ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust.. A baguette has a diameter of about 5 to 6 cm (2- 2 + 1 ⁄ 2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.

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Similar to French Baguettes this recipe is ideal to make at home, the bread is delicious with a crunchy crust and a very soft and chewy crumb I A Knead to B.

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1) Classic Baguettes. Divide the dough into three equal pieces. Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let rest for 15 minutes. Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand.

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The demi baguette, or "half baguette," is a shorter version of the classic baguette. It is a narrow loaf that is about 6 inches (15 cm) long, and it is often made with the same basic ingredients as a baguette, which are flour, salt, water, and leaven. Some demi baguettes may also contain butter, eggs, and/or milk, and they may be flavored.

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Directions. Pour 250 grams or 1 cup of water in a mixing bowl, add all the bread flour and mix with a dough whisk until the flour and the water come together and you have a cohesive dough. Add the sourdough starter, use your hands to fold the sourdough starter with the rest of the dough. Cover the dough with a kitchen towel and let it rest on.

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Demi baguette: southerners tend to prefer half baguettes over whole ones. Ficelle (a string): in French, ficelle refers to a long, thin baguette. Stamp baguette: a stamp refers to how the baguette is stamped with a bakery's name when it is sold, so the word comes from Empreinte. Baguette (little baguette): a smaller version of a regular.

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Instructions. For poolish: In a medium bowl, combine flour, ⅓ cup plus 1 tablespoon (95 grams) room temperature water, and yeast. Using your hand, stir until well combined and no dry spots remain, stopping to scrape sides of bowl. Cover bowl with plastic wrap; let stand at room temperature for 6 to 8 hours.

Baguette Recipe

Demi Sourdough Baguette. About La Brea Bakery. From the very beginning and over the last 35 years we haven't lost our passion for great food. It's who we are as people, as bakers and as family.

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Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes. Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.