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Showing posts from September, 2012

Baguette

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Bread week was one of the weeks I looked forward to when I was at the Pastry Academy. The sweet aroma of freshly-baked bread that fills the air never failed to tantalize my palate any time of the day.

       Making this baguette was very exciting because we had to get the ingredients ready a day ahead - the bigga - and that was the first time I learned and used bigga. Perhaps this explains why this baguette is much lighter compared to the previous recipe. It has the irregular holes with a crispy crust. You should be able to break chunks off easily with your hands. 


Bigga: 1 day ahead
250g flour
150g water
2g yeast

Mix all three ingredients in a bowl. Cover with cling wrap tightly. Leave overnight.


Dough:
500g bread flour
15g salt
2g yeast
350g water
5g improver

      First, mix the flour with water. This is what is called 'autolyse'. Leave it in bowl tightly wrapped for 20 minutes. Then, dump everything in a mixer and knead on medium speed around 10 minutes. Proof the dough for 45 minutes…