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Chapter Outline
2.5 cups (320 grams or 11.3 ounces) flour for bread
water, 3/4 cup plus 2 tablespoons (210 milliliters)
1/3 teaspoon (or 2 grams) of brewer's yeast powdered yeast
5 grams (1 teaspoon) added sugar
5 grams (1 teaspoon) ezoic salt
Thorough Directions
In a large basin, whisk together the bread flour, yeast, sugar, and salt. Salt may reduce the action of yeast, so keep it away from dry yeast if you're using it. For uniform dispersion, whisk the dry ingredients together.
Stirring constantly, add the water little by little to the dry ingredients. The humidity and the specific protein content of your flour will determine the quantity of water that you may need to tweak significantly. A shaggy dough that holds together without being too sticky is the desired texture.
Start kneading the dough after turning it out onto a floured board. Baguettes get their signature chewy texture from the gluten structure that forms at this critical phase. The dough needs around 10 minutes of kneading time to get it smooth and elastic. Gently pressing your finger into the dough should cause it to slowly bounce back, indicating that it is ready.
The ezoic
Cover the dough with a moist towel or plastic wrap and set it aside in a warm, draft-free area to rise for about an hour after kneading. Around 75 to 80 degrees Fahrenheit (24 to 27 degrees Celsius) is the sweet spot for rising. About doubling in size is the target for the dough.
To remove the air bubbles that have developed in the dough after the first rise, lightly punch it down. A more uniform second rise is the result of this redistribution of yeast and sugar.
Make 8 equal parts of the dough. For accuracy, a scale is useful, but you can also just eyeball it. About 65-70 grams should be in each serving.
Roll out each serving into a little baguette. The dough has to be gently flattened before being folded lengthwise and the seam must be pinch sealed. To get the traditional baguette form, roll out the dough gently with your hands, being sure to slightly taper the ends.
Arrange the miniature baguettes in their respective shapes on a parchment-lined baking sheet. To allow the baguettes to expand, make sure there is adequate room between them. Allow the baguettes to rise for a further half an hour, loosely covered with a damp kitchen towel or slightly greased plastic wrap.
Preheat the oven to 425°F, or 220°C, while the baguettes are in the final rise. Start preheating your oven immediately if you happen to have a baking stone. Additionally, set an empty baking pan on the lowest oven rack; we will use this pan to generate steam in a while.
"Ezoic "
Prior to baking, score the baguettes' tops with a sharp knife or a bread lame. On each baguette, cut three or four diagonal slices. These slits give the bread the characteristic baguette shape and let it expand just right when baking.
Place the baguettes on a baking sheet and place it in the preheated oven. Close the oven door immediately after quickly adding about 1 cup of hot water to the empty baking pan located at the base of the oven. A crispy crust may be achieved by creating steam in this way.
After ten to fifteen minutes in the oven, the baguettes should be golden brown and hollow when tapped. After 15 minutes, check on them often since the precise baking time could vary from oven to oven.
Cool the small baguettes on a wire rack after baking. The bottom won't become soggy since air can flow around the bread.
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