French Bread

French Bread © kvalifood.com

A bakery-quality baguette that relies on pâte fermentée (pre-fermented dough) to develop complex flavor and a rich caramelized crust. The method delivers full flavor in 4-5 hours of active work while producing the irregular crumb structure that characterizes artisan loaves.

Ingredients

Makes 3 small baguettes

  • 450 g pâte fermentée
  • 140 g unbleached all-purpose flour
  • 140 g unbleached bread flour
  • ¾ tsp (.19 oz) salt
  • ½ tsp (.055 oz) instant yeast
  • 170–200 g lukewarm water (90°–100°F (38°C))
  • Semolina flour or cornmeal for dusting

Directions

Remove the pâte fermentée from the refrigerator 1 hour before mixing. Cut it into about 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.

Stir together the flours, salt, yeast, and pâte fermentée pieces in a 4-quart bowl. Add the water, stirring until everything comes together and makes a coarse ball. Adjust the flour or water as needed so the dough is neither too sticky nor too stiff; it is better to err on the sticky side. Sprinkle flour on the counter, transfer the dough, and knead for about 10 minutes until soft, pliable, and tacky but not sticky. The dough should pass the windowpane test and register 77°–81°F (27°C). Lightly oil a large bowl, transfer the dough, and coat with oil. Cover with plastic wrap.

Ferment at room temperature for 2 hours, or until the dough doubles in size. If it doubles before 2 hours, knead lightly to degas and let it rise again until it doubles from original size.

Gently remove the dough from the bowl and transfer to a lightly floured counter. For baguettes, cut the dough into 3 equal pieces with a pastry scraper or serrated knife, taking care to degas as little as possible. Form the pieces into baguettes and prepare them for proofing using either the couche technique or parchment.

Proof at room temperature for 45 to 75 minutes, or until the loaves have grown to about 1½ times their original size and are slightly springy when poked with a finger.

Prepare the oven for hearth baking with an empty steam pan in place. Preheat to 500°F (260°C) and score the baguettes. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and very gently transfer the baguettes. Pour 1 cup hot water into the steam pan and close the door. After 30 seconds, spray the oven walls with water and close the door. Repeat twice more at 30-second intervals. After the final spray, lower the oven to 450°F (230°C) and bake for 10 minutes. Rotate the loaves 180 degrees if necessary for even baking and continue baking until they are a rich golden brown and register at least 205°F (96°C) at their center. This takes 10 to 20 additional minutes depending on your oven and how thin your baguettes are. If they seem to be getting too dark but are not hot enough internally, lower to 350°F (175°C) or turn off and continue baking for 5 to 10 minutes.

Remove the loaves and cool on a rack for at least 40 minutes before slicing or serving.

Notes

  • Flour blend: A 50-50 blend of all-purpose and bread flour results in plenty of structure with a tender crumb and nice crust crackle. You can use only one type of flour if needed.
  • Organic flour: If your flour lacks malted barley flour, add 1 tsp of diastatic barley malt powder to the flour blend to accelerate enzyme activity and enhance crust color.
  • Pre-ferment ratio: The pre-ferment represents 160% of the formula in baker’s math, a very large amount that is the key to bakery-quality results at home.