Mastering the Art of Baguette Baking with Donna May

Donna May’s Hybrid Baguette Recipe

Yields: 6 Baguettes

Preparation Time: 2 Days

Ingredients:

Day 1: Autolyse

• 1070g white flour (approximately 11.5% protein)
• 669g water

Main Dough:

• 30g additional water (bassinage)
• 21g fine sea salt
• 175g ripe levain (sourdough starter)
• 1/4 tsp dry active yeast

Instructions:

Day 1:

1. Autolyse: In a large bowl, mix the flour and water until well combined. Cover and let it rest for at least one hour.
2. Mixing: Add the ripe levain and dry active yeast to the autolysed dough. Mix until incorporated. Let the mixture rest for 20 minutes.
3. Salting and Hydrating: Add half of the sea salt and half of the bassinage water to the dough. Mix thoroughly. Add the remaining salt and water. Mix again until the dough is smooth. It should pull away from the sides of the bowl.
4. Bulk Fermentation: Transfer the dough to a lightly oiled container. Cover and let it rest for 30 minutes. Perform a set of stretch and folds. If the dough achieves a windowpane effect (thin and translucent when stretched), proceed to the next step. If not, allow it to rest for another 30 minutes and perform another set of stretch and folds. Once ready, let the dough ferment at room temperature until it nearly doubles in size. Then, refrigerate overnight.

Day 2:

1. Preshaping: Remove the dough from the refrigerator and divide it into six equal portions. Lightly flour the work surface and preshape each portion into a log. Cover with a damp cloth and let them rest for one hour.
2. Shaping: Using a floured couche (pronounced “koosh”), place each preshaped log seam-side down, ensuring they are well-supported to maintain their shape. Cover and let them proof for approximately two hours, or until they pass the poke test (a gentle indentation remains and slowly fills back).
3. Baking Preparation: Preheat your oven to 500°F (260°C). Place a cast-iron skillet on the lower rack to heat. Prepare a small pan with a rolled 100% cotton towel, pour boiling water over it, and place it on the lower rack to generate steam.
4. Scoring: Gently transfer the proofed baguettes onto parchment paper. Using a baker’s lame (pronounced “lahm”), make 4 to 5 diagonal slashes along the length of each baguette at a 45° angle.
5. Baking: Reduce the oven temperature to 450°F (230°C). Slide the parchment with the baguettes onto a baking stone or baking sheet. Pour boiling water into the preheated cast-iron skillet to create steam. Bake for 20 minutes with steam. Remove the steam source and continue baking for an additional 15 minutes, or until the baguettes are golden brown.
6. Cooling: Remove the baguettes from the oven and let them cool on a wire rack before slicing.

Tips from Donna:

• Shaping: Preshaping the dough into logs helps in achieving the classic baguette form. Allowing the dough to rest makes final shaping easier.
• Surface Matters: Perform the final roll on an unfloured surface to create the necessary tension in the dough.
• Scoring: Proper scoring allows the baguette to expand correctly during baking, leading to a beautiful crust and crumb structure.