Authentic Lunch Baguette (8 min video)
Channel: Coert Vonk
Date: 2020-04-19

(Replaced with https://www.youtube.com/watch?v=Cs-e_MJrDTU)

This recipe resurfaced during our COVID-19 stay-at-home. Simple with a exquisite crust. The yeasted pre-ferment gives the baguette a refined taste.

Recipe at: https://coertvonk.com/2163.recipe

Poolish
0:00 Use a scale to measure 300 grams of water and sprinkle with 1/8 teaspoon of dry yeast.
0:19 Mix in 300 grams of white flour and cover with plastic wrap.
0:24 Let stand overnight at room temperature.

Final
1:30 Use a scale to measure 300 grams of water and sprinkle with the 1 1/4 tsp of dry yeast.
2:05 Add 150 grams of whole wheat flour and 450 grams of white flour. Add 1 1/4 (to 3) teaspoon of salt.
3:11 Add the Poolish and knead for three minutes. (In a standing mixer at low setting.)
3:53 When the dough is sticky add more whole wheat flour. Depending on humidity about 50 grams. Cover with plastic wrap.
5:01 Let the dough stand for about 1 hour.
5:07 Stomp the dough down and let rise for another hour.
5:27 Divide the dough in 5 equal pieces. Store two pieces in a zip-lock bag for another day.
6:40 Shape the 3 dough pieces and place in the baguette pan. Sprinkle with a little flour to prevent plastic from sticking. Cover with plastic bag to keep it from drying out.
7:41 Let rise for about 1 hour.

Bake
7:44 Place a ovenproof pan with strainer at the bottom rack in the oven. Preheat the oven to 475 °F (245 °C).
7:52 Score the baguettes with a sharp knife. This guides the expansion during the first minutes in the oven. Place the baguette pan in the oven.
8:01 To create steam, pour the ice cubes in the strainer. While these melt, the steam will keep the crust of the baguette from baking to fast.
8:08 Bake for 15 minutes.
8:10 Remove the pan with strainer and let the steam out of the oven.
8:20 Bake for another 15 minutes.