There is nothing like the French baguette loaf on a Sunday morning. It is considered the favorite breakfast food people want to eat in the morning. It is crusty and beautiful on the outside and butter soft and chewy on the inside. If you like the bread-baking adventure, then the French baguette loaf is one of the best baking adventures.Â
You can enjoy it while making it or eating it. In this article, you will learn how to make the French baguette loaf. Keep reading the article!
Mixing the DoughÂ
The first step to make the french baguette loaf is to mix the dough and then stretch and fold the dough. In this step, you must mix all ingredients in the bowl and let it sit for more than 15 minutes. And you have to stretch and fold the dough for over 12 hours.Â
After the fold iteration, pick the dough and turn it upside down. You must do all this activity in a warm room because the cold will make the dough harder.Â
Cold RetardationÂ
The next step is to cover the bowl with plastic wrap so that you can prevent the surface from drying, and then place it in the fridge for about 12 hours. After 12 hours, the volume of the dough will be doubled. If you notice that the dough will not be doubled, remove it from the fridge and place it in a warm environment for 2 hours. You can use the oven to heat the cold dough.Â
Shaping the BaguetteÂ
The next step to make the French baguette loaf is to turn the dough on a lightly floured surface. You have to divide it into three equal pieces, shape it into rectangles, and then place it for about 40 minutes. Stretch the rectangles and roll each rectangle to make the rectangle shape the French baguette loaf.Â
You must start with the loaf’s longer side, fold it in a rectangle, and seal the seam with your thumb. You have to repeat the same procedure to make the shape of the cylinder.Â
ProofingÂ
The next way to make the French baguette loaf is to cover it with flour and place it on the couches upside. You have to leave the proof for 30 minutes at room temperature. After the proofing, you can tell that the dough is ready for baking. If the dough is proofed sufficiently, the indentation springs back slowly.Â
On the other hand, if the dough is proofed insufficiently, the indentation springs back quickly. After the proofing, you have to do the scoring of the dough.Â
BakingÂ
The final step to make the French baguette loaf is to bake the loaf in the oven or the bread baking machine. Once your baguettes are in the oven, you must reduce the temperature from 475 F and bake it for 15 minutes. After baking, you must remove the water pan, rotate it, and bake for another 15 minutes.Â
When you bake the baguette, a deep golden brown color occurs on it. So, your French baguette loaf has been prepared when you do all the steps.
