Nutrition balance score
Unbalanced
Glycemic Index
75
High
Glycemic Load
190
High
Nutrition per serving
Calories1263.2 kcal (63%)
Total Fat5.8 g (8%)
Carbs253.9 g (98%)
Sugars1.1 g (1%)
Protein41.9 g (84%)
Sodium3882.8 mg (194%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.
Step 2
In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.
Step 3
Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.
Step 4
Place a piece of well oiled parchment on an upside down sheet tray.
Step 5
Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.
Step 6
Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: https://amzn.to/3JLY3l4 . After proofing, the baguettes should have risen by about 50-60%.
Step 7
Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.
OvenPreheatStep 8
*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.
