A perfect loaf of artisan bread, say a baguette, doesn't come cheap and easy in Singapore. I am not talking about those cheap breads you pick up at supermarkets or at local bakeries that dotted every mall. The perfect baguette that is extraordinary, worth-ful of all the carbs laden guilt that gives you no regrets like bread on The Last Supper. I am talking about baguettes like you savor on the street of Paris, or those that wow you over at some small classy french or michelin chef's restaurant; comes free but with a hefty priced meal.
I experience baking my first bread 10 years ago. SInce then, bit by bit I learn, always challenging myself to bake a better baguette. The satisfaction of baking your own artisan bread at home. The therapeutic motion of kneading by hand, watching the dough grow with life. knowing its flavoring itself. Shaping it with care and gentleness as if holding a baby for the first time. It takes a lot of patience to bake a good bread. At the end of 48 hours, you succumb the the perfect baguette. The crust is extraordinarily sweet and bursting with flavors. It is such heavenly, yet simple and rustic fare to take a beautiful crusty chewy baguette, tear it apart, slab on some butter and consummate to perfection.
I am so glad that PAUL is opening up at Takashimaya soon. I use to travel all the way to Xintiandi (the main store) when I was based in Shanghai to get my baguettes fixes. I will rip it apart with my mouth and chew on it, bit by bit, the whole day. Popping into my bag when I am satisfied, and savoring again when hunger kicks.
The very presence of påte fermentée immediately improves the bread, quantum leaping it in maturity and flavors. Tasting the difference from a amateur to a professional baker.
Påte Fermentée
Makes enough for 1 batch of Baguette.
140g unbleached all-purpose flour (Plain flour or Top flour)
140g unbleached bread flour
5g/ ¾ teaspoon salt
1.5g/ ½ teaspoon instant yeast
200g/ ¾ cup lukewarm water
1. Stir together the flours, yeast, and salt in a large bowl or in the bowl of an electric mixer. Add the water, stirring until everything comes together and makes a course ball. Adjust the flour and water according to need, so that the dough is neither too sticky not too stiff.
2. Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium speed with the dough hook). Knead for about 20 minutes (10 minutes by machine) with a 5 mins rest in-between, or until the dough is soft and pliable, tacky but not sticky. The dough should pass the window pane test. Lightly oil a large bowl with olive oil and transfer the dough to the bowl. Cover the bowl with a wet tea towel or plastic wrap.
3. Ferment at room temperature for 2 hours, or until the dough doubles in size.
(I slept with my påte fermentée overnight in an air-conditioned room at 18 degrees after the first 2 hours and first degas for a double proof of slow steady ferment before popping to the refrigerator in the morning - Not required but better flavors)
4. Remove from bowl. Knead lightly to degas the dough and return to bowl covering it with plastic wrap. Place the bowl in the refrigerator overnight for the flavor to develop. You can keep this in the refrigerator up to 3 days or in the freezer for 3 months.
Baguettes
Ingredients
450g påte fermentée
140g unbleached all-purpose flour (Plain flour or Top flour)
140g unbleached bread flour
5g/ ¾ teaspoon salt
1.5g/ ½ teaspoon instant yeast
200g/ ¾ cup lukewarm water
Bread flour for dusting
Method
1. Remove the påte fermentée from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with pastry scraper. Cover with a towel or plastic warp and let sit for 1 hour to take off the chill.
2. Stir together the flours, yeast, and påte fermentée pieces in a large bowl or in the bowl of an electric mixer. Add the water, stirring until everything comes together and makes a course ball. Adjust the flour and water according to need, so that the dough is neither too sticky not too stiff.
3. Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium speed with the dough hook). Knead for about 20 minutes (10 minutes by machine) with a 5 mins rest in-between, or until the dough is soft and pliable, tacky but not sticky. The dough should pass the window pane test. Lightly oil a large bowl with olive oil and transfer the dough to the bowl. Cover the bowl with a wet tea towel or plastic wrap.
4. Ferment at room temperature for 2 hours, or until the dough doubles in size. If the dough doubles in size before 2 hours have elapsed, knead it lightly to degas and let rise again, covered, until it doubles from the original size.
5. Gently remove the dough from the bowl and transfer it to a lightly floured counter. I prefer baking mini baguettes or baguettes for individual serving. However, divide it to your liking taking care to degas the dough as little as possible. Form the pieces into baguettes.
6. Proof at room temperature for 45 to 75 minutes, or until the loaves have grown to about 1½ times their original size.
7. Prepare the oven for baking with a empty pan in place. Preheat the oven to 260˙C. Score the baguettes.
8. Generously dust a baking sheet with flour and gently transfer the baguettes to the peel or pan. Pour 1 cup hot water into the steam pan and close the oven door. After 30 seconds, spray the oven walls with water and close the door. Repeat twice more at 30 seconds intervals. After the final spray, lower the oven setting to 230˙C and bake for 10 mins. Rotate the loaves 180 degree if necessary, for even baking and continue baking until the loaves are a rich golden brown and register 96˙C at the center. This can take anywhere from 10 to 20 additional minutes. depending on your oven and the size of baguettes.
9. Remove the loaves from the oven and cool on a rack for at least 40 mins before slicing or serving.
Note:
Keep a portion of the dough as påte fermentée for the next batch.
On how to form a baguette, go here.
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| Damian muting on Baguettes. |
-Till next post, ss.
Labels: artisan bread, baguette, baking, bread, fermentation, french bread, homemade, mini baguette, påte fermentée, yeast
