Okay, so yesterday I finally got around to trying my hand at baking baguettes. Always wanted to, seemed like a fun challenge. And let me tell you, it was!
First things first, gotta have the right gear, right? So, I did a little digging and figured out what I needed. I started by gathering all my tools. Here’s the rundown:
- Baking Stone: I’ve had this pizza stone forever, and read it works great for baguettes too. Figured I’d give it a shot.
- Baguette Pan (Couche): Okay, this I actually had to buy. It’s basically a floured canvas thingy with dividers. Helps the baguettes keep their shape while they proof.
- Lame: This is a super sharp blade for scoring the dough. Important for getting those nice slashes on top.
- Bench Scraper: Makes handling the dough way easier. Especially when it’s sticky.
- Spray Bottle: For adding moisture to the oven. Creates steam, which is crucial for a good crust.
Alright, tools sorted. Now, the fun part – the baking. I followed a recipe I found online (nothing fancy, just a basic one). Mixed the flour, water, yeast, and salt. Let it rise for a couple of hours, punched it down, and then divided it into baguette-sized portions.
Here’s where the couche came in. I gently placed each piece of dough into its little section, making sure to flour everything well to prevent sticking. Let them proof again for about an hour.
Preheated the oven with the baking stone inside – gotta get that thing HOT! Then, carefully transferred the baguettes from the couche to a piece of parchment paper. This part was a little nerve-wracking, I’m not gonna lie.
Scoring time! I used the lame to make those diagonal slashes. This is where it gets artistic, haha. I definitely need some practice here, but it was fun.
Slid the parchment paper with the baguettes onto the preheated baking stone. Spritzed some water into the oven to create steam, and closed the door. Baked them for about 25 minutes, checking on them occasionally to make sure they weren’t burning.
And…voila! Baguettes! Were they perfect? Nah. A little wonky looking, the scoring was uneven, and the crust could have been a bit crispier. But they smelled amazing, and tasted pretty darn good!
Definitely learned a lot during this first attempt. I think the key is practice, practice, practice. And maybe a better lame. But hey, for a first try, I’m pretty happy. Can’t wait to try again and see if I can get them even better!
