La baguette parfaite. Ma recette de PRO pour réussir une belle baguette.

Today on Boulangerie pas à pas I'm showing you how to make the perfect baguette. Look at this open crumb! Look at that beautiful baguette! Has she stolen your heart yet? Honestly, it's beautiful. I'm going to show you everything to make the perfect baguette. Follow the instructions closely all the steps are mandatory. Choosing the right flour, taking your time, a good shaping... to make a beautiful baguette using T65 flour or stone-ground flour, choose what you prefer to make a perfect baguette. Enjoy the video. THE Perfect Baguette! Let's do this. Today we're going to make the perfect baguette. This is the last practical exercice of the year for my students. We're going to make traditional French baguettes. ("Tradition" baguettes) We're going to perform a comparative test at the end. I'm going to show you everything step by step. I want to make one batch of traditional baguettes with T65 flour only, one batch with T65 and T80 flours (bread flour and semi wholemeal) and one batch with T80 flour only. We need 18 grams of salt per kilo, 8 grams of yeast per kilo, 10% of liquid starter so 100 grams per kilo, and we're also using 66% of water, baseline temperature is 64 degrees Celsius. We need all that to make the perfect baguette. These flours have no secret for us I'm going to show them to you later. First we're going to use the autolyse method for 45 minutes. This is not to be missed when you make baguettes nor is the hydration rate and the liquid starter that is right here. The starter was fed earlier and has been sitting at room temperature for three hours. Now it's ready to use. My students are preparing all of the ingredients, I'm going to show you all the steps to try and make the perfect baguette! So now my friends let's see how to make the perfect baguette. As I often remind my students first you need good quality flour. As usual we're using Moulin du Courneau's flour made by the Foricher team. The flour has the Label Rouge national label (Red Label), it is "Tradition" flour with no additives. There may be some but it's best if there are no additives at all. The less ingredients the better. We want quality and labels, CRC® wheats. Beautiful. From the beginning we know what kind of flour we want to use. We don't use any type of flour slightly, we use it regularly, that's why we're going to do an autolyse. It's good for the dough. We're also using stone-ground T80 flour as their name suggests they are gound on stone it's a different grinding this one is roller milled this one is stone-ground. This flour is going to be darker, and I love it. I try and use it whenever I can especially to feed my liquid starter. It's a safe bet and it's amazing. Now we're going to knead the dough for 4 minutes and then we're going to use the autolyse method. Easy peasy. Meanwhile we can prepare the remaining ingredients: yeast, starter, etc., before the autolyse. Right. The autolyse period is about to start. This dough is made with T65 flour only, we'll be able to see the differences between the dough later. The hydration rate is enough and we're going to add the starter later. We can see that the dough made with T65 and T80 flours is firmer so I'm going to add some more water. This one is made with T80 flour only. It's okay. We could have added some more water for it to be a little bit less firm before the autolyse. After the autolyse we're going to add the liquid starter, knead, and then we're going to add more water. It's going to be perfect. There's always room for more water once the gluten network is developed. Now cover with plastic wrap and let the dough autolyse for 45 minutes. The dough has been sitting for 45 minutes so now we're going to add the starter. Liquid starter is like adding more water, and I really like this technique. You can also add more water if needed. This is dough number two, and this is the dough with stone-ground flour. To find out more about autolyse, click on the link right here. During autolyse, the enzymes that are present in the flour begin their work for the dough to be more stretchable. This is called extensibility, not elasticity. Extensibility means that the dough is stretchable and elasticity means that the dough holds its shape. That's what we want for a better development of the dough. That's why autolyse is cute! Now we're going to knead for 4 minutes at medium-low speed, and about 1 to 2 minutes at medium-high speed. When you see that the dough is pretty firm from the very beginning you can add some water. I'm going to add about 100 to 150 grams because the dough is very firm. It's totally normal. Stone-ground semi wholemeal flour absorbs more liquids than T65 flour. I turned off the mixers. I kneaded the dough for 4 minutes at medium-low speed and for 2 minutes at medium-high speed. The doughs are very wet that's how artisan bakers usually make their dough. My students are going to be surprised but that's how it should be. The doughs have a 70% hydration rate sometimes more, depending if there's gluten, if the wheat is stronger... As you can see the dough holds its shape. Only good quality flours give this result. That was the dough made with T65 flour this one is the dough made with T80 flour. I can feel that's it's a bit more-- I don't know if you can see it but the dough is a little bit greyer, it's normal. This dough is also well-kneaded, it has been kneaded for 4 and 2 minutes. The future bread can be called "Tradition" breads (traditional breads) because there are no additives and we won't use the freezer. You can use either water or flour to turn out the dough out of the bowl. Some use water, some use flour. If you choose the method using water you just need to dip your fingers in water to avoid adding more flour. Grab a portion of your dough at a time, to keep your hands clean. This technique is used to avoid adding more flour. Because as you may know if you add flour after kneading it's going to show on the finished product. One of the benefits of working with water is that it's easier to scrape the sides of the bowl... ... so it's cleaner at the end and easier to clean by the team. I'm going to turn the dough out of the bowl and I'll show you how it looks. Here are the three doughs each one made from 3 kilos of flour. I'm going to perform a fold. You can also dip your fingers in water to do so and use a clean and rather new tray to perform a fold. By doing so the dough is becoming stronger and smoother. Now the dough is going to prove for 45 minutes, then I'm going to perform another fold before putting it in the fridge overnight at 4 degrees Celsius in trays and the process will continue tomorrow. I didn't tell you about this but it is very important to make sure the baseline temperature is right for good quality breads. That means using good quality flour, respecting the baseline temperature and using a well-known liquid starter. The dough should be 24 degrees Celsius. Usually my doughs are between 24 and 26 degrees C. I've started to use warmer water when using starter, I think it's pretty interesting. It's been 40 minutes so now I'm going to fold the dough and put it in the fridge. Let's do this. I'm using water again. After the bulk fermentation the dough is pretty relaxed so the dough is very nice and stretchy and that's what we want because the gluten network is going to trap the gases. Folding the dough is going to strengthen it. To do so simply dip your fingers in water and stretch and fold the dough over itself. Tuck the ends. I can see a very thin layer that is going to trap the gases and that's a very good sign because that means that the gluten network is well-developed. I'm going to stretch and fold all the doughs then I'm going to put the dough in the fridge for 10 hours at 4 degrees C. Dip your finger in water and let's go. The tray is moving forward! The dough needs to be smooth and we're good to go. See you tomorrow! Hey everyone! Today is day 2 and I just removed the trays from the fridge. Here we have the dough made with T65 flour here's the slightly darker dough made with T65 and T80 flour, very nice. And here we have the dough made with stone-ground T80 flour only. The doughs look very good so now I'm going to measure their temperatures. About 10.5 degrees Celsius. So now the doughs temperature needs to raise to 17 degrees Celsius. It is said that usually the dough starts being active again between 14 and 17 degrees C. What we want is that the yeast starts to work again and we don't want the dough to be too cold. There are several techniques, some divide the dough and let it rest for a long time afterwards. Today we are going to wait for the dough to be about 15-16 degrees Celsius and then we're going to use it. Let the dough rest at room temperature and take good care of it. The dough has been resting for 90 minutes at room temperature and has reached 16 degrees Celsius so the temperature is right for me to start dividing the dough. Feel free to use flour from now on, it's okay with traditional breads. Use T65 flour to do so I'm going to turn the dough out of the tray and I'm going to show you how to divide the dough into 330-gram portions. Nowadays baguettes weigh 330 grams. I'm going to make five baguettes out of one dough. That way I'm going to be able to compare them and find the perfect baguette. To pre-shape the dough simply fold the top part of the dough down to the middle and tuck the ends. The dough doesn't seem strong enough to me so I'm going to fold it twice to pre-shape it. Pre-shaping shouldn't take more than 5 seconds. No time to lose. The dough looks great. The dough bounces back but not too quickly and the temperature is right so I'm going to shape it in 15 minutes. The dough has been resting for 15 minutes. I dipped my fingers in flour for the shaping. It's a bit difficult to explain how to know if the bulk fermentation is over. It's easier to know when the dough has been rested long enough you just poke the dough and notice if the dough bounces back. When the dough is wet it's important that it is strong enough. You can see the different shades between the doughs. I think that's really beautiful. The one made with T65 flour only is yellowish, the second one is a bit greyer and the third one is a lot greyer. The three of them are going to be traditional French baguettes and we will choose the best and the one that I love the most of the entire world. Move the portions with your bench scraper. Place it on your work surface and flour it. Flip the dough over smooth side down. Use flour as needed. Some people like to really degas the dough some don't, honestly, it's up to you. That's the tricky part. You will also wonder if you let the dough prove seam side up or down. I'm going to fold and seal the dough twice to have a beautiful open crumb. The dough doesn't stick, is well-shaped, it's all good. It's ready to prove. I'm going to place it on a couche seam side down. Before I would always place the dough seam side up but now I choose seam side down. There. Make sure you layer the baguette making creases with the couche. I'm going to alternate the baguettes: baguette made with T65 flour, made with both, made with T80, baguette made with T65 flour, made with both, made with T80... I'm going to show you the shaping once more. Feel free to add more flour if needed because you don't want the dough to stick to the work surface. It's very important. And then shape it. Move it forward and backward to make them stronger. Do not over-work it and then place it on the couche. Once all your baguettes are shaped they are going to prove for 45 minutes at room temperature and then it will be time to put them in the oven. The baguettes have been proving for 45 minutes and are ready to bake. So the baguettes are placed in the following order: T65, both flours, T80. I can tell which one is which only by looking at their color. I'm going to score the dough with four slashes. It's simple and efficient. Baguettes can have 4, 5, or 6 slashes and common breads have seven. I think that four slashes give the best results. These ones are seam side down and as you know I love performing tests so I also placed some seam side up so I can compare them. Time to bake. Sometimes wet dough needs more attention than others As you can see the dough is slightly sticking to the couche. When this happens you need to move the bread and to gently drag it once it doesn't stick anymore flip it over and slide it onto the peel. Here are the six remaining baguettes that I let prove seam side up. It's called "tourne à gris". I'm going to handle them differently. First I'm going to flip it over. I used to say that placing the bread seam side up would help the bread to expand We'll see how it goes. Flip the dough over smooth side up slide it onto the peel and place onto the oven belt. We often use this technique with traditional wet breads so one side of the baguette is already floured. "Tradition" baguettes are usually slightly floured. Use moderately. We know that clients don't like too much flour on their bread because they don't want to have flour sticking everywhere. As usual I'm using a curved lame. Everyone has his own technique I like this lame I think that the angle is just right and better for the wrist. It's up to you. The baguettes are going to bake for about 21 minutes at 255 degrees Celsius in my oven. Make sure you don't forget the steam There's steam on the oven belt so that's perfect. As I just told my students, make sure you wait to score the baguettes between each round. Always score right before baking especially when you have wet doughs like this one. I advise you to score and bake right away. Now it's time to debrief the results. This one was made with T65, the third one was made with T80 flour so it's a little bit redder, The baguettes need to cool down for 45 minutes. Let's do this. The baguettes have cooled down so now it's time to debrief. These baguettes were made with T65 flour and liquid starter. These ones are more yellow, that's because of the wheat. There are thousands of wheat varieties and the final color of the bread depends on the miller's choice. These ones were made with T65 and T80 flours And these ones were made with T80 flour only. They have pronounced ears, I love the ones made with T80. You can see that some have more pronounced ears than others, those on the left are very even and are very beautiful. Now I'm going to slice one of each to see how it looks like inside. As you can see this one has a beautiful open crumb because of the autolyse, the long bulk fermentation, etc. If I compare the three baguettes, here we have: 'made with T65 flour', 'made with T65 and T80', and 'made with 100% T80 flour'. The one made with stone-ground T80 flour is beautiful and the crumb is rich. That's what you want when making traditional French baguettes. There's no secret. You need time, good quality flour, and also kneading and shaping properly. But I'm sure that'll be okay, practice is key. I hope you enjoyed the video, I did enjoy shooting this beautiful video and a big thanks to my third-year students that are going to take the exam, work, etc. See you soon on Boulangerie pas à pas, make sure to share this video and subscribe to my channel by clicking right here right on my face! See you soon! See you soon!