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This rustic authentic crusty baguette French sticks recipe uses a Biga which is a preferment dough that is prepared a day before making the baguette dough. The biga preferment will give your baguette it's unique flavor and texture along with its strength and tolerance, resulting in a classic crusty traditional French baguette..
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Bake the Baguettes. While the baguettes are resting, turn your oven on to preheat to 450˚F. During the last 10 minutes of rest time, place a pan on the bottom rack of the oven and fill with boiling water. Prepare a baking sheet with parchment paper. VERY carefully move each baguette on to the tray.
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Why Baguette Republic? The Flavor Our bread is infused with flavors that lingers long after the loaf is gone. The Crust There is no substitute for real crust. Every artisan loaf is baked in a deck oven on a stone hearth with high levels of steam to make sure our breads have real thick crust on the outside and an airy crumb on the inside.
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Cover and let proof at room temperature until the loaves increase 45-50 percent in volume, about 45-60 minutes. They're ready to bake when you gently press a fingertip into the dough and a slight indention remains. Gently transfer the baguettes to a lightly oiled baking sheet. Dust the tops with rice flour.
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Transfer the dough to a lightly floured work surface, gently press it into a rectangle, and fold the short sides into the center. Flatten, turn 90 degrees, and repeat. Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
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Preheat oven to 400F degrees. Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes. Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
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Instructions. Combine the water, yeast, and sugar; allow to proof until foamy. Then add the salt and flour; knead for about 5 minutes. Place in an oiled bowl and allow to rise until doubled. Punch down the dough then place on a lightly floured surface and roll into a rectangle. Cut dough in half, creating two rectangles.
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In a large mixing bowl, combine sourdough starter, water, yeast, sugar, salt and 3 cups of flour. Mix with dough hook until well combined. Gradually add remaining flour until mixture forms a ball. Knead by machine or by hand to form a smooth dough, 3-5 minutes. Place dough in a greased bowl and cover with plastic wrap.
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Place an oven-safe pan filled with hot water on the bottom rack. Place the proofed baguettes seam-side down on a large parchment paper line baking pan. Dust off any excess flour and use a sharp knife or scoring blade to make 3 scored on each baguette. Try to score swift and firm for 3 deep and clean cuts.
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Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes. Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.
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Grease a large baking tray & Pre-heat oven to 220C/400°F. Once the dough is ready, turn it out onto a floured surface and punch it down to deflate it. Shape dough into two long "baguette" shaped loaves and place on the baking sheet. Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size.
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Transfer these rolls to the middle rack in the oven. Fill the cast iron skillet or oven-safe bowl on the bottom shelf with about ½ cup of ice cubes or water. The steam generated allows the bread to develop a light and crispy crust. Bake the baguettes for about 25 to 30 mins or until it becomes golden brown on top.
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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.
Rustic Sourdough Baguette • Landhaus Bakery Bangkok
Instructions. 1. Add the whole wheat flour, all purpose flour, rye culture (if using), salt and yeast to a bowl of a stand mixer, mix for 30 seconds and slowly add the water in a steady drizzle. mix for 5 more minutes and transfer the dough into a floured bowl for 1 hour. fold the dough a few times and insert the dough back into the bowl, cover.
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Form a ball, cover with a tea towel and allow to rise until doubled in size. Stretch the dough: Pour the dough onto floured surface and divide it into 3. Stretch each piece by pulling out and up on each side until slight resistance, then fold it over the dough, repeat with the 3 other sides and let rest for 10 minutes.
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To a large mixing bowl, add 125 g of active starter and 350 g of lukewarm water. Whisk the mixture with a dough whisk until the starter is somewhat dispersed in the water. It doesn't have to be a homogenous mixture. Add 10 g of salt and 500 g of bread flour. Stir with the dough whisk until a shaggy dough forms.