Ankersrum USA
 

Baguette

Homemade baguettes thanks to the Ankarsrum mixer.  Soft, chewy interior, crispy exterior.  We like ours with a little whole wheat flour.  Perfect for upcoming soup weather.

From AnkarsrumUSA recipe developer, Carmi Adams:

Baguettes seem to be one of those daunting recipes for home cooks.  However, with a few tips and tricks, they are just as easy to make as any bread recipe.  No special steam oven needed.

For the dough, we rely on stretches and folds after it is kneaded to help develop texture.  Then it goes in the fridge for a long cold proof.  Time is your friend when it comes to classic dough recipes.  Time will give you texture and flavor that can’t be achieved with quick rises and same day baking.

For stretches and folds, imagine the round of dough is a pie or pizza divided into sections.  Gently grab each section and stretch the dough up and over.  Repeat all the way around the round of dough.  Then grab it up, gently reshape into a ball again and let it proof until its ready for the next set of stretches/folds.  If the dough is sticking to your hands during stretches/folds, run hands under cold water, shake off excess water but don’t dry and proceed.

Top Left: knead dough then shape into a ball and let rest. Top Right: first set of stretches and folds. Bottom Left: shape dough into a ball after stretches/folds are done, place in large, covered container and refrigerate for 12-15 hours. Bottom Right: Dough the next day ready to be shaped.

 

After the dough has cold proofed, it is time to shape.  It is first divided into 3 balls then allowed to rest and come to room temperature.  Then the baguettes are shaped.  Roll each ball of dough into a long cylinder with your hands, applying slightly more pressure towards the ends to achieve that tapered baguette look.

There are two ways to do the next step: a heavily floured cloche to hold baguette shape while they rise and then bake off on a baking stone, or a baguette pan.  I prefer using a perforated metal baguette pan.

Top Left: Divide dough into three balls and let come to room temperature. Bottom Left: shape into baguettes. Right: Bake

 

When it comes to baking, high heat and a pan of water in the oven for the first half of baking are going to give the baguette its classic crusty exterior.

Let us know if you have any questions or comments about this recipe.  Happy baking!

 

Baguette

Prep Time: 30 minutes

Cook Time: 30 minutes

Inactive Time: 19 hours

 

7 g. (2 1/4 tsp.) active dry yeast

380g. (1 1/2 cups plus 1 Tbsp.) warm water, 100º-105º F

113 g. (1 cup) whole wheat flour*

400 g. (3 1/3 cup) all-purpose flour

10 g. (2 tsp.) kosher salt

 

In the stainless-steel bowl with the roller/scraper, add the warm water and yeast, stir, and let sit 10 minutes until foamy.

Turn mixer speed on low (2 o’clock) and slowly add in both flours.  Add in salt.

Lock arm in place 1/2 inch from side of bowl and let knead for 10 minutes.

Gather dough into a ball, cover and let rise for 30 minutes.

Visually divide dough ball into sections and gently stretch and fold each section up and over all the way around.  Gather dough up into a ball again, cover and let rise another 30 minutes.  If dough is sticking to hands, run hands under cold water, shake off excess but do not dry.  The cold wetness will keep dough from sticking.  Repeat until 3 stretches and folds have been done.

After final stretch and fold, place dough in a large container with a lid, with plenty of room to rise.  Place in the refrigerator for 12-15 hours.

Punch dough down and divide into 3 equal portions.  Shape each portion into a ball, cover and let rest for 1 hour.

For shaping dough, a floured cloche and baking stone can be used, or a perforated metal baguette pan.

After dough has rested, start preheating oven to 500º F. with a loaf pan full of warm water placed on the bottom of the oven.  If using baking stone, place in oven to preheat.

If using cloche/baking stone: heavily flour cloche (rice flour is preferable) and shape baguettes by rolling each ball into a 15-inch-long cylinder with your hands, gradually applying more pressure towards the ends to taper baguette shape.  Place one baguette on cloche, scrunch up fabric to form a trench around baguette and repeat with remaining baguettes so cloche is holding dough in place while they rise to ensure baguettes stay long and narrow.  Cover and let rise for 1 hour.

If using baguette pan: Shape baguettes by rolling each ball into a 15-inch-long cylinder with your hands, gradually applying more pressure towards the ends to taper baguette shape.  Place on baguette pan, cover and let rise 1 hour.

After baguettes have risen, use a lame or sharp knife to slash tops of baguettes in 3 places.

If using cloche/baking stone; carefully transfer baguettes from cloche to baking stone, place several inches apart.

Is using baguette pan: place in oven.  If desired, place baguette pan on a half sheet pan and then place in oven for easy maneuverability.

Immediately drop oven temperature to 475º F.  and bake for 15 minutes.

Remove pan of water after 15 minutes, drop oven temperature to 450º F., rotate baguettes and bake another 15 minutes until exterior is crusty and brown.

Let baguettes cool at least 20 minutes before serving.

 

Yield: 3 baguettes

*Cook’s note: If milling flour at home, use a hard wheat.  If desired, all-purpose flour can be replaced with whole wheat flour.  This will result in a much denser baguette.

 

 

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.