Baguette

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I attend a bread baking class using my skills future credit. It was such a great experience. I have only attempted bread couple of times and I must say it was not very successful. I learnt from the class that bread baking really requires time and patience. 

One of the breads that I made in the class was baguettes and I really love eating baguettes. Sometimes I would get them from the local supermarket or bakery. But only from the class, did I realised freshly baked baguettes are the nicest! 

In the class, time is of essence hence I was given bread improver to put in the baguette. At home, I skip the bread improver and reduce the yeast amount. My instructor taught me to let the dough rest overnight in fridge and ferment longer instead of using more yeast. My oven is Tefal Optimo 19L oven. It is relatively small hence my recipes are all catered for my oven. 



Ingredients
250g bread flour 
1/2 tsp salt 
1 tsp yeast 
170g water 

Method
1. Mix all the dry ingredients in a mixing bowl 
2. Add the water in batches and mix till it is fully combined 
3. Using a wet hand, I knead till the gluten is developed in the dough. (If a mixer is used, it will probably take about 8 minutes) 
4. Transfer the dough to an oiled container and put in the fridge overnight. 
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
My first baguette at home felt different from the one I did in class. It didn't seem as soft but I supposed that could be the reason why bread improver was used in class. Nonetheless I was excited to be able to bake this on my own! I decided to learn online and try other recipes to improve it. 


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