Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, retarded baguettes. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Retarded Baguettes is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Retarded Baguettes is something that I have loved my whole life. They are nice and they look fantastic.
I'm reasonably good at baking baguettes, but one person who makes them better than me is Adam Pagor. Adam is a baker and makes hundreds of baguettes every week. So, I'm delighted he agreed to demonstrate his baguette-shaping technique for this month's tutorial.
To get started with this particular recipe, we have to prepare a few ingredients. You can have retarded baguettes using 10 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Retarded Baguettes:
- Make ready poolish
- Prepare 100 grams plain flour
- Make ready 100 ml water
- Prepare 7 grams active dry yeast
- Take dough
- Prepare 300 grams plain flour
- Take 200 grams very strong white flour
- Prepare 12 grams salt
- Make ready 250 ml water
- Prepare 200 grams sourdough starter
While sourdough baguettes are one of the classic bread shapes and look fairly simple, they are actually a very challenging bread to make. This is because they require a great deal of skill, both in the leavening and the shaping of the dough. Only when you are much more familiar with handling dough and getting that level of fermentation from your breads would I suggest you attempt baguettes. Retarding is a technique that slows the fermentation process of your dough.
Instructions to make Retarded Baguettes:
- Mix together the poolish ingredients thoroughly. Cover and leave overnight
- Add the remaining ingredients to the poolish and mix well until a rough dough is formed
- Cover and leave to autolyse for 30 mins
- Knead well for 10-15 minutes. The flour in this bread is mostly not strong so gluten development is important.
- Cover and leave in the fridge overnight
- Remove risen dough from the fridge and admire
- Lightly dust your surface with flour and divide the dough into 4
- Roll each piece into a long sausage shape, tapering the ends as much as you can
- Place shaped dough in a baguette tin or on a floured cloth - folded so that the sides of each baguette are supported
- Cover and leave to prove at room temperature for 1.5 hours
- Preheat oven for 30-40 mins to 240C
- Score your dough- along the full length with a razor blade
- Throw a half cup of water into the hot oven
- 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. Making baguettes by hand was one of the biggest challenges I faced as a home baker. I tried recipes for several years and then gave up, convinced a baguette couldn't be made at home. But after about a decade of baking, I returned to the iconic loaf and came up with an award-winning recipe.
So that’s going to wrap this up with this exceptional food retarded baguettes recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
