Place a heavy baking stone or steel on the middle rack to store heat, and position a Dutch oven or metal pan on the floor of the oven. This 30 to 60 minute pause lets the flour fully hydrate, significantly reducing mixing time and creating a smoother, more elastic dough.
How To Bake Baguette In Oven Video
Using the bench scrape, cup your hand around the dough and rotate it, pulling the edges tightly underneath. Refrigerate them for at least 12 hours, or until they have roughly doubled in size and hold their structure firmly.
Preparing the Oven: Steam is Essential Conventional home ovens lack the intense moisture of a commercial deck oven, so you must recreate that environment artificially. During the bulk fermentation, perform a series of stretch and folds every 30 minutes.
How To Bake Baguette In Oven Video
Just before loading the dough, pour hot water into the Dutch oven to generate a burst of steam. This steam keeps the crust soft during the initial rise, allowing the loaf to expand fully before setting into a crisp shell.
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