Baguette (again)

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Because my son and me simply love eating baguette, I spent time searching through Youtube videos and baking websites and decided to try the below recipe. 

https://tasteofartisan.com/french-baguette-recipe/

This website is very informative and definitely helps a beginner like me to understand better on the various steps. In this recipe I followed to do stretch and fold rather than hand knead and it is really useful for me as I do not have a stand mixer. I am very happy with the result from this bake! The baguettes turned out to be softer and have a nicer flavour perhaps due to the honey added. 



Ingredients
250g bread flour 
1/2 tsp yeast 
1 tsp salt 
180g water 
12.5g honey 


Method
1. Mix all the dry ingredients in a mixing bowl. 
2. Add in honey and water then mix till it is fully combined. Rest for 15 mins.
3. Do stretch and fold every 30 mins for a total of 1.5 hours. 
4. Transfer the dough to an oiled container and put in the fridge overnight (12 hours) 
5. Next day, take out the dough and let it warm up 30-60 mins. 
6. Portion the dough into 2 and shape it into a batard. Basically try to stretch the dough into a rectangle (take care not to tear it) and fold one third top down, press the seams down, then fold one third bottom up, again press the seams. Let it rest for 5 mins.
7. Use floured hands to gently roll the batard from the middle to the ends, pressing the ends to shape the pointy ends of baguette. 
8. Proof the baguettes for 30 mins. 
9. Move the baguettes to the baking tray when you are ready to bake. 
10. Dust with flour, for me, i fill a small sieve with flour and gently dust the baguettes.
11. Score the baguettes. I do not have a lame so I just use a small kitchen knife. The key is to be decisive, quickly cut diagonally across the top with the lines overlapping each other by a little. 
12. Spray water on the baguette then bake at 230 degree celsius for 15 mins or till its golden brown. 

Reflection 
I have learnt that time is not the determination factor whether to move forward in a bread recipe. How the dough looks will tell you whether it is ready or not. For example, proofing may not be 30 mins all the time and it depends on the dough, yeast and the room temperature. I use a floured finger to gently press down to check. If it is slowly to spring back and leave a small dent, I know it is ready to bake. 

Breakfast idea: Used the baguette for avocado toast and it was so good! Just season the mashed avocado with salt and put black pepper on it. 



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