Baguettes using Emile Henry Baguette Baker+

Yield: 3 Baguettes / 6 servings
Time: 6 hours rising at room temperature or 11 hours rising in refrigerator

Ingredients

• 400 g all-purpose flour
• 0.3 g saf-instant dry yeast
• 7.2 g fine sea salt
• 300 ml water at room temperature (64-72F or 18-22C)
• 2 g malt syrup, dissolved in water above
• Rye flour to dust (optional)

Directions - Making the dough (4 hours 30 minutes to 9 hours 30 minutes)

1. Sift together flour, dry yeast and salt in a bowl.
2. Make a well in center and pour in water. Mix with spatula.
3. Cover the dough and let it autolyse for 20 minutes.
4. Uncover. Pick up the dough, pulling up from one side of the bowl, using spatula to fold into center. Repeat the process to work through all the perimeter. 
5. Leave the dough covered for 20 minutes, then repeat the pulling process.
6. Cover and let the dough rise until the volume become double, for about 3 hours at room temperature or 8 hours in fridge.

Directions - Forming the dough and the second rise (1 hour)

1. Dust the cavities in the Emile Henry Baguette Baker generously with flour, or rye flour.
2. Dust the working top surface with flour and take out 1/3 of the dough. (~235 g)
3. Form the dough into a 6" (15 cm) square.
4. Fold at the 1/3 of the dough horizontally towards you, then fold again on the bottom of the folded dough.
5. Gently push flat the dough and repeat the process, pushing in the edge of the folded dough with your thumb this time. Roll the dough to form the baguette shape, slightly longer than the length of the cavities in the mold.
6. Transfer the dough into one cavity.
7. Repeat steps 2-6 for the remaining two baguettes.
8. Cover with the lid and let rise for 30 minutes at the room temperature.

Directions - Baking (25 minutes without preheating)

1. Pre-heat the oven at 500F (260C).
2. Remove the lid. Sprinkle flour or rye flour on top of dough and make deep slashes with a safety razor blade or bread lame.
3. Right before placing in the oven, spray water on the dough and cover.
4. Bake for 5 minutes at 500F (260C).
5. Reduce the temperature to 450F (230C) and bake another 15 minutes.
6. Remove the lid and bake for another 5 minutes or until the loaves are golden brown.

	3 thin baguettes	3 fat baguettes	4 thin	4 fat	7 thin	7 fat
Flour	400				934
Yeast	0.3 / 0.45				0.7/1.05
Salt	7.2				16.8
Water	300				700
Malt	2				4.7
Dough weight	235				235
Cooking time

Note

Nutrition Facts

400 g all-purpose flour

0.3 g instant dry yeast

7.2 g salt

2 g malt syrup

1 tbsp Rye flour

Servings: 3

Amount per serving  

Calories 455

% Daily Value*

Total Fat 0.1g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 930mg 40%

Total Carbohydrate 100.1g 36%

Dietary Fiber 5g 18%

Total Sugars 5g  

Protein 13.7g  

Vitamin D 0mcg 0%

Calcium 3mg 0%

Iron 5mg 28%

Potassium 200mg 4%