Retarded Baguettes
Retarded Baguettes

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, retarded baguettes. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Many recipes will tell you to retard the dough overnight though that time is subjective based on when you prepared the dough on the first day. Know the different stages of setting up retarded bulk fermentation. Know the temperatures and blocking times.

Retarded Baguettes is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Retarded Baguettes is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have retarded baguettes using 10 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Retarded Baguettes:
  1. Prepare poolish
  2. Take 100 grams plain flour
  3. Make ready 100 ml water
  4. Take 7 grams active dry yeast
  5. Prepare dough
  6. Take 300 grams plain flour
  7. Take 200 grams very strong white flour
  8. Prepare 12 grams salt
  9. Get 250 ml water
  10. Take 200 grams sourdough starter

To bake baguettes in a stoneware baguette baker: Divide the dough into four pieces. The baguette uses many different techniques and in my opinion are one of the most challenging artisan breads to make. The challenge is the molding and also the confidence in using a couche and let's not forget the peel as you remove the baguettes from the baking stone. Retarding is a technique that slows the fermentation process of your dough.

Steps to make Retarded Baguettes:
  1. Mix together the poolish ingredients thoroughly. Cover and leave overnight
  2. Add the remaining ingredients to the poolish and mix well until a rough dough is formed
  3. Cover and leave to autolyse for 30 mins
  4. Knead well for 10-15 minutes. The flour in this bread is mostly not strong so gluten development is important.
  5. Cover and leave in the fridge overnight
  6. Remove risen dough from the fridge and admire
  7. Lightly dust your surface with flour and divide the dough into 4
  8. Roll each piece into a long sausage shape, tapering the ends as much as you can
  9. Place shaped dough in a baguette tin or on a floured cloth - folded so that the sides of each baguette are supported
  10. Cover and leave to prove at room temperature for 1.5 hours
  11. Preheat oven for 30-40 mins to 240C
  12. Score your dough- along the full length with a razor blade
  13. Throw a half cup of water into the hot oven
  14. Bake for

This allows you the flexibility to bake your loaves at a later time. If, for instance if you want freshly baked bread in the morning you can schedule your bread baking around that by letting your shaped loaves prove more slowly in the refrigerator overnight. Transfer the baguettes onto a piece of parchment paper, seam side down, and dust off excess flour. If the baguettes keep sliding when making cuts, hold them with one hand at the top end and make cuts from top to bottom. Baguettes are not as easy as the would seem, at least for me.

So that is going to wrap this up for this exceptional food retarded baguettes recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!