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Baguettes
by
Tim Gutteridge
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Shrimp And Crab Toast On French Baguettes With Fresh Plum Sauc
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%3C/p%3E%3Cp%3Efor%20the%20poolish%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3ETo%20make%20the%20poolish,%20in%20a%20large%20mixing%20bowl,%20dissolve%202g%20of%20instant%20yeast%20in%20240g%20of%20warm%20water,%20add%20240g%20of%20strong%20white%20flour,%20and%20mix%20very%20well.%20Place%20the%20bowl%20instide%20a%20plastic%20bag,%20and%20leave%20in%20fridge%20overnight.%20(If%20you%20are%20in%20a%20hurry,%20leave%20for%204%20hours%20at%20room%20temperature%20instead.)%3C/p%3E%3Cp%3EThe%20next%20day,%20remove%20the%20poolish%20from%20the%20fridge.%20To%20the%20mixing%20bowl,%20add%20460g%20of%20water%20and%205g%20of%20instant%20yeast.%20Mix%20very%20well%20so%20that%20you%20have%20a%20fairly%20smooth%20batter,%20then%20add%20835g%20of%20strong%20white%20flour,%20and%20mix%20well.%20Return%20the%20bowl%20to%20the%20bag%20and%20leave%20to%20sit%20for%2030%20minutes%20at%20room%20temperature.%3C/p%3E%3Cp%3EGradually%20add%20the%20salt.%20EITHER%20work%20the%20dough%20by%20hand%20on%20a%20non-porous%20surface%20for%2010%20minutes,%20put%20the%20dough%20back%20into%20the%20mixing%20bowl,%20place%20bowl%20inside%20a%20plastic%20bag%20and%20leave%20to%20rest%20at%20room%20temperature%20for%202%20hours%20OR%20stretch%20and%20fold%20the%20dough%20in%20the%20bowl%20at%2010%20minute%20intervals%20for%201%20hour%20(placing%20the%20bowl%20inside%20the%20bag%20while%20resting),%20then%20leave%20to%20rest%20at%20room%20temperature%20for%20a%20further%201%20hour.%3C/p%3E%3Cp%3EPlace%20the%20baking%20stone%20in%20the%20oven,%20and%20set%20the%20oven%20to%20250oC.%20Prepare%20a%20couche%20or%20well-floured%20pleated,%20proving%20cloth%20for%20your%20baguettes.%20Divide%20the%20dough%20into%20eight%20equal%20portions%20(about%20200%20to%20220g%20each)%3C/p%3E%3Cp%3EForm%20each%20of%20the%20portions%20into%20a%20baguette%20as%20follows:%20(a)%20on%20a%20lightly%20floured%20surface,%20form%20the%20dough%20into%20a%20long%20flat%20rectangle,%20fold%20both%20sides%20in%20to%20the%20middle,%20and%20press%20firmly%20at%20the%20seams;%20(b)%20fold%20the%20dough%20lengthwise%20towards%20you%20to%20form%20a%20long%20log,%20then%20pinch%20the%20dough%20gently%20all%20along%20the%20seam,%20twisting%20it%20slightly%20as%20you%20go;%20(c)%20roll%20the%20dough%20lightly%20with%20your%20hands%20to%20form%20a%20rope%20the%20right%20length%20to%20fit%20your%20couche%20and%20oven;%20(d)%20transfer%20to%20the%20couche,%20cover%20and%20leave%20to%20prove%20at%20room%20temperature%20for%20about%201.5%20hours,%20until%20the%20loaves%20have%20almost%20doubled%20in%20volume.%3C/p%3E%3Cp%3EJust%20before%20you%20are%20ready%20to%20bake,%20boil%20some%20water.%20Transfer%20the%20baguettes%20onto%20a%20peel%20or%20cookie%20sheet%20that%20has%20been%20sprinkled%20with%20fine%20polenta,%20slash,%20and%20transfer%20them%20to%20the%20hot%20oven.%20Pour%20about%20a%20cup%20of%20the%20boiling%20water%20into%20the%20oven%20tray%20and%20quickly%20spray%20the%20sides%20and%20door%20of%20the%20oven%20with%20water%20to%20create%20steam,%20close%20oven,%20and%20bake%20for%2012%20to%2015%20minutes.%3C/p%3E%3Cp%3Eunproved%20baguettes%20on%20couche%3C/p%3E%3Cp%3Eproved%20baguettes%20on%20couche%3C/p%3E%3Cp%3Eslashed%20baguettes%20on%20peel%3C/p%3E){kind=link}