Baguette Class
The Baguette course was one of my favorite classes that I have taken thus far. It was about 5 hours long, but so worth it. Baguettes are one of my favorite types of breads, they are so versatile and just amazing all around.
We began early morning around 8am. The instructor handed out each of us a bowl with pre-started dough, called Poolish. Poolish is when you combine flour, yeast and water together and let it sit for about 12-24 hours. Poolish is what gives you that FLAVOR in breads, like bagels and baguettes, for example. This dough had been sitting in the fridge overnight.
Then we added more flour, water, instant yeast and salt to the Poolish dough. We used a soft bench scraper to bring all the ingredients together inside the bowl. The dough was very sticky. Next, we turned the dough out onto a un-floured surface. At this point, you can add this dough to a stand mixer and it will do the work for you, but we were taught the old-school way, the "bad kitty" method, or slap and fold method.
slap and fold method, ie "bad kitty"
This is after I successfully did my slap and fold method. As you can see, the dough it quite wet, but this is ready for the first rise. We covered it and let it rise for about 1 1/2 hours, folding once after 45 minutes.
After the first rise, I was amazed to see such a light and airy dough. It was the smoothest dough I've worked with. Next, we divided the dough into two equal parts, then let it rest again, covered for 20 minutes.
Baguette shaping
After the rise, it was time to pre-shape the rounds into two baguettes. There is a a bit of technique to this, so watch the video.
After shaping the baguettes, we placed them seam side down on a couche, or a tea towel, covered and let it rise again for about 40 minutes.
While the loaves were proofing, the instructor pre-heated the oven to 500 degree F. Above him is a large conveyer table that pulls down. We placed our baguettes on there and he taught us how to slice our baguettes the proper way :). Then we placed the baguettes in the oven for about 25 minutes.
Here is a picture of our work table. There was four of us at this table and had to share the couche.
The finished product! I was so pleased with how well my baguettes turned out. I will be making them at home and will share on my blog soon!