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Baguettes Masterclass with Patrick Ryan January 27, 2020 Share & Comment Chef Patrick Ryan is back with a new masterclass - Classic baguettes! This recipe takes up to 3 days to make, which might seem a little bit crazy, but we promise you the results are worth it. As I have said before, the secret to great bread is time.

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Baguette

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Step 1. Make the poolish: The morning of the day before you plan to bake the baguettes, combine the ⅛ teaspoon yeast and 60 grams/¼ cup water (at 75 degrees to 80 degrees) in a plastic lidded container (preferably quart-size, or anything with straight sides and a similar capacity) and stir briefly to dissolve the yeast.

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Instructions. Make the Poolish: The night before making the baguettes or at least 6 hours before, make the poolish. In a large mixing bowl, combine the bread flour (90 grams/ ¾ cup), warm water (90 grams/ 90 milliliters), and instant yeast (¼ teaspoon). Stir the mixture until all the flour is absorbed.

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In a large mixing bowl, combine the bread flour and salt. Mix well. In a separate small bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes until it becomes foamy. Pour the yeast mixture into the flour mixture. Stir with a wooden spoon until a sticky dough forms. Transfer the dough to a well-floured surface and.

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In the bowl of a standing electric mixer fitted with a dough hook, pour the warm water into the bowl and sprinkle the yeast on top. Let the mixture sit for about 10 minutes to allow the yeast to bloom, or grow and become bubbly. Whisk in the salt. Gradually begin to add the flour 1 cup (125 g) at a time on low speed.

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Once you load the baguettes onto the baking stone, you carefully pour a half cup or so of water over the stones and quickly close the oven door to capture the steam that's generated. This method works best in minimally-vented electric ovens. In gas ovens, which vent fully by design, the lava rock trick is a no-go.

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1 1/2 cups (12 ounces) tap water, heated to 115° F 1 teaspoon (1/8 ounce) active dry yeast 3 1/4 cups (14 2/3 ounces) all-purpose flour 3 teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume)

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Easy Sourdough Baguettes Recipe | Baguette Master Class | Foodgeek Baking - YouTube 0:00 / 16:49 The first 1000 people to use this link will get a free trial of Skillshare Premium Membership:.

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-Create the perfect crispy crust and chewy interior. How to Create the Perfect Crispy Crust and Chewy Interior The first key to creating the perfect baguette is to use the right flour. The ideal flour for baguettes is French Type 55 pastry flour. This flour is coarser than all-purpose flour and has a higher protein content.

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Classic baguettes! This recipe takes up to 3 days to make, which might seem a little bit crazy, but we promise you the results are worth it.Get the full reci.

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Mix the dry ingredients together and add water. Cover with plastic wrap and let sit overnight (up to 20 hours) on the countertop in a well oiled bowl. Generously flour your hands and your baking sheet. Form dough into baguette shape (about 12 inches long) and let it rise in a warm place for 1-2 hours.

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Mixing the dough and stretch and folds. The first step is to mix all ingredients in a bowl and let sit for about 10 minutes, followed by 3 stretches and folds over a period of 1 1/2 hours, about every 30-45 minutes or so. In each stretch and fold iteration, pull one side of the dough and fold onto itself.