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Make Beautiful Baguettes With Claire Saffitz | Try This at Home | NYT Cooking

Byamazingfoodstv


Claire is back in the studio kitchen for a new installment of “Try This at Home,” a series that guides you through different baking projects and techniques.

This time, she’s showing us how to make another classic: baguettes! Watch on to learn her tips and tricks.

Get the recipe:

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33 Comments

  7. The number of helpful tips provided is commendable: marker tape, start time, small vertical container for the polish, using weights, dough peals, shaping tips, scoring reasons, bowl scrapper for mixing…I could go on. Peter Reinhart writes great books, but having a concise video is well above the mark.

  10. 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. Add
    the flour and mix, scraping along the sides of the container, until
    thoroughly combined and you have a thick, sticky paste. Smooth
    the surface, cover and mark the height of the mixture on the side
    of the container using a tape or rubber band. Let sit at warm
    room temperature (preferably around 75 degrees) until it triples
    in volume, and the surface, which should teem with fine bubbles,
    is slightly domed, 6 to 7 hours (but possibly more or less
    depending on the ambient temperature).
    Step 2
    Mix the dough: When the poolish is ready, scrape it into a large
    bowl and add 375 grams (a scant 1¾ cups) water, at 75 degrees to
    Producing a classic baguette with a thin, shattering crust and tender, slightly sweet interior at home
    requires both practice and a few pieces of special equipment (see Tip) — using a scale is highly
    recommended — but it’
    s an incredibly rewarding process. For the greatest flexibility, start the recipe in
    the morning the day before you want to bake and refrigerate the dough overnight. Y ou can bake the
    loaves at any point the next day.
    sea salt
    Semolina flour, for dusting
    80 degrees, and ½ teaspoon yeast. Stir to dissolve the yeast and
    as much of the poolish as you can, then add the flour and salt.
    Using a bench scraper or flexible spatula, mix, making sure to
    scrape the bottom and sides of the bowl, until all of the flour is
    moistened and you have a soft, shaggy dough.
    Step 3
    Holding the bowl stable with one hand, use your other hand to
    knead the dough, grasping a handful at the edge of the mass,
    pulling it upward and pressing it back into the center. Continue to
    knead, rotating the bowl as you work, until the dough has firmed
    up slightly and starts to give you some resistance, about 5
    minutes. At this point, the dough will still be sticky and textured
    but should somewhat hold its shape. Scrape down the sides of the
    bowl, then, scrape all the dough into a straight-sided lidded
    container with a 4-quart capacity, if available to you, coated with a
    bit of water or very thin layer of neutral oil to prevent sticking. If
    not, scrape the dough into a single mass in the bowl. Cover the
    container or bowl and use a piece of tape to mark the height of the
    dough on the side.
    Step 4
    Bulk fermentation: Let the dough sit at warm room temperature
    (preferably around 75 degrees), for 1 hour, then give it a series of
    folds: Uncover the dough and, using damp hands, scoop
    underneath the dough along one side of the container or bowl
    with both hands and slowly lift it up and out of the container or
    bowl to stretch it, then lower it back down so it folds onto itself.
    Repeat this folding process three more times, rotating the
    container or bowl 90 degrees each time and rewetting your hands
    to prevent sticking. (You’ll notice the dough will now feel stronger
    and smoother and hold its shape better.)
    Step 5
    Cover the dough again and let it sit, repeating this series of 4 folds
    every 30 minutes, until the dough is smooth and elastic, has
    grown about 50 percent in volume and has lots of bubbles beneath
    the surface, 1 to 2 hours. Give dough a final series of folds, then
    cover and refrigerate for 12 to 24 hours.
    Step 6
    Finish bulk fermentation: On Day 2, remove the dough from the
    refrigerator and take a look at it. If it hasn’t doubled from its
    original size during its rest in the refrigerator, let it sit out at room
    temperature until it reaches this point, 1 to 2 hours. If it looks
    doubled right out of the fridge, proceed to the next step.
    Step 7
    Divide dough: Lightly dust your work surface with flour, then
    gently scrape the dough onto the floured surface. Use a bowl
    scraper, bench scraper or knife to divide the dough into 3 equal
    portions. (To ensure even loaves, use a scale; each should weigh
    about 330 grams.)
    Step 8
    Preshape the dough: Very lightly flour the surface of each piece
    of dough. Working one piece at a time and, using floured hands,
    gently pat the dough into a square measuring about 6 inches
    across. Working from the side farthest from you, roll the dough
    toward you into a tight cylinder. Place the cylinders on the floured
    work surface seam-sides down, leaving several inches of space
    between them, and cover with a clean kitchen towel. Let rest for
    20 minutes.
    Step 9
    Prepare the oven: While the dough is resting, arrange one oven
    rack in the center position and another in the lower third. Place a
    20-inch-long baking stone on the middle rack and a large cast-iron
    skillet on the lower rack. Heat the oven to 500 degrees.
    Step 10
    Prepare the cloth: Place a thick kitchen towel (or, if you have one,
    a linen couche) on a rimless baking sheet that’s at least 18 inches
    long (or, if you don’t have one, an upside-down rimmed baking
    sheet). Generously dust the towel with flour and set aside.
    Step 11
    Shape the baguettes: Lightly flour the work surface, then use the
    scraper to quickly lift one of the cylinders and turn it over onto
    the floured work surface so it's seam side up on the floured
    surface. Very lightly dust the dough with flour and use floured
    hands to pat it down gently, popping any larger bubbles and
    flattening it into a rectangle with the short ends oriented to the
    left and right. Fold the long end opposite you down over the
    bottom half, leaving the lower third of the dough uncovered.
    Rotate the dough 180 degrees, then fold down the uncovered third
    of dough (the side farthest from you) so you have a long cylinder
    of dough with a seam running through the center. Starting at one
    end and working your way to the other, fold the dough in half
    lengthwise by bringing the top half down over the bottom and
    pressing firmly along the seam to seal. Throughout the shaping
    process, if the dough sticks to your hands or the surface, dust
    with just a bit more flour. Applying light downward pressure with
    both palms and starting in the center and working outward, roll
    out the dough to a length of 18 inches, doing your best to make it
    as even as possible and tapering the ends.
    Step 12
    Transfer the shaped dough to the floured towel, placing it seam
    side up in the middle. Pleat the towel on either side of the dough
    to create a barrier, then repeat the shaping process with the 2
    remaining portions of dough and place them on the floured towel
    on either side of the first so all 3 pieces are sitting snugly next to
    one another. Fold the ends of the towel up and over the dough to
    cover. (Use a second towel if necessary.)
    Step 13
    Proof the baguettes: Let the baguettes sit at warm room
    temperature (preferably around 75 degrees) until they’re about
    50 percent expanded in size, 30 to 60 minutes. To check if they’re
    proofed, poke the dough gently: If it takes a couple of seconds to
    spring back and holds a slight indentation, it’s proofed. If the
    dough springs back quickly, it’s not quite ready, so let it go longer.
    Step 14
    Boil water for steam and prepare the parchment: While the
    dough is proofing, bring 1 cup water to a boil in a kettle or
    saucepan, then set aside. Place a piece of parchment paper about
    the size of your baking stone over a rimless baking sheet or a thin
    wooden board and dust lightly with semolina flour.
    Step 15
    Transfer the loaves: Uncover the dough and pull on the ends of
    the towel to flatten the pleats, separating the loaves. Lightly dust
    the tops of the dough with flour. Working one at a time and using
    the towel to help you, flip one of the outer baguettes onto a thin
    wooden board measuring about 20 inches long and 4 inches wide
    (also called a baguette transfer peel; you can also have one cut at
    your local hardware store) so it’s seam side down, then slide it
    gently onto the parchment paper, orienting it lengthwise. Repeat
    with the remaining loaves, spacing them out evenly on the
    parchment. (If the dough is covered with lots of flour from the
    towel, gently brush it off with a pastry brush, then brush it from
    the parchment.)
    Step 16
    Score the loaves: Use a razor blade or bread lame to score each
    baguette 5 times at a diagonal, angled down the middle of the loaf
    and parallel to one another. Try to slash deeply, confidently and
    quickly, as the blade will want to drag through the soft dough. For
    the best shape, hold the blade at about a 30-degree angle, rather
    than cutting straight down into the dough.
    Step 17
    Bake: Carefully slide the loaves and parchment off of the baking
    sheet or board and onto the heated baking stone. Slide the lower
    rack out a couple of inches and pour the 1 cup boiled water into
    the cast-iron skillet and immediately close the door. (The water
    will instantly turn to steam, so protect your arms and work
    quickly so it doesn’t escape.) Bake for 10 minutes, then open the
    oven briefly to let out any steam. (Some ovens hold steam better
    than others, so there may not be any left at that point.) Reduce
    the oven temperature to 450 degrees and bake until the loaves are
    deeply browned, another 10 to 15 minutes. Use a pair of tongs to
    remove the baguettes from the oven and let cool.
    TIPS
    Baguettes are best eaten within several hours of baking, but you
    can prolong their life by storing the loaves in a paper bag. To revive
    stale bread, spray the crust lightly with water and place in a 400-
    degree oven for about 7 minutes.
    You’ll need a 4-by-20-inch wooden transfer peel for moving the
    loaves and a 13-by 20-inch wooden board for sliding them into the
    oven: Both can be bought online from a specialty baking site, or
    you can visit your local hardware or home improvement store and
    have pieces cut from ¼-inch plywood. A rimless baking sheet or a
    pizza peel also work, but make sure they’re at least 18 inches long
    and 12 inches wide.

  23. I really like your baking-style here and the very detailed baguette recepie!
    Good show 😃

    Copied your recepie her and have 1 question about the poolish and the overall water content (hydration).
    Your hydration is supposed to be 75% = 500gr. flower + 350gr. water – but the Poolish is already 100% hydrated (equal flower + water) – so the actual hydration in the final dough will be higher that 75% …?

    No? Yes? 😜
    Anyway, I enjoyed your baguettes baking show – very detailed and clear to everyone. I like baking bread, as a pensioner I bake every second day (sour dough) but want to get the same baguettes as you did here. 🥰
    Greetings for Norway! 🇳🇴
    Walter

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