DIY Dinner Party: Bake a Baguette

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Food & Entertaining  
baguette bake bread
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ReadyMade

Posted by ReadyMade  
Project by Matt James; words by Lia Huber; photo by Andy Lyons

ADVICE FROM: Matt James, Anson Standard Baking Company, Portland, Maine; 207.773.2112

James knows baguettes--many think his bakery creates the best in the country. His advice? “Have faith in gluten." Here’s his 3-step plan for a perfect loaf.

Skill Level

Very Easy

Active Time

Half a day

Cost

$

    Materials

  • 6 1/2 c bread flour
  • 1 T plus 2 t active dry yeast
  • 1 T salt
  • Cornmeal for dusting

    Tools

  • Mixing bowl
  • Oven
  • Baking sheet or stone
 
1

Make a poolish
(poo-LEESH). To get flavorful, well-developed loaves like a professional bakery, James suggests making a simple starter called a poolish. In a large bowl, mix 1 cup bread flour with 1 cup warm water and 1 tablespoon active dry yeast. Cover with a damp dish towel and let sit in a warm place for 4 to 5 hours. Making a poolish allows for “greater breakdowns of starch into sugar for richer flavor and a stronger dough,” says James.

2

Mix it good.
Dissolve 2 teaspoons yeast in 2 cups lukewarm water; mix it along with 1 tablespoon salt and 5½ cups bread flour into the poolish just until the water is absorbed. Let it sit for 15 minutes. “This lets the gluten start forming bonds so that the dough doesn’t need to be kneaded as much.” At this point, the dough will be quite wet--which is how you want it. “Wet dough creates a nicer variety of holes and a better texture.” After the wait, dump the dough onto a floured cutting board and shape it into a circle.

Take a dough scraper (or a large chef's knife) and flip two-thirds of the dough over onto itself toward you and press it down with the scraper a few times. Then turn the mound clockwise 90 degrees and do it again (if your hands get sticky, wet them a bit). Repeat until the dough is smooth and silky. Transfer the dough back to the bowl and place a damp cloth over the top. Let it rise for an hour, then punch down with your palms to release the gases. Cover and let rise for an hour.

3

Shape and bake.
Place a baking stone (preferably) or a baking sheet in the oven and preheat to 425ˇF. Measure out the dough into 4 chunks and shape into long loaves on a peel or piece of parchment paper placed on an upside-down baking sheet dusted with cornmeal. Use a sharp knife to make slashes in the top of each loaf. Spritz the inside of the oven with water and slide the loaves onto the hot stone or sheet. (The parchment can go in with the loaves, though pull it out after about 8 minutes when the loaves have set.) Bake for 18-24 minutes, until crust is golden brown and loaves are cooked through.

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