{"id":97,"date":"2020-05-20T17:18:30","date_gmt":"2020-05-20T17:18:30","guid":{"rendered":"https:\/\/www.jaderiderjourneys.com\/cookbook\/?p=97"},"modified":"2020-11-23T18:05:47","modified_gmt":"2020-11-23T18:05:47","slug":"baguettes","status":"publish","type":"post","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2020\/05\/20\/baguettes\/","title":{"rendered":"Baguettes"},"content":{"rendered":"<p><span class=\"label\">Prep time:<\/span>\u00a0<span class=\"preptime\">2 Hours<\/span><\/p>\n<p><span class=\"label\">Cook time:<\/span>\u00a0<span class=\"cooktime\">10-30 Minutes<\/span><\/p>\n<p class=\"yield\"><span class=\"hrlabel\">Yield:\u00a0<\/span><span class=\"hritem\">4 baguettes<\/span><\/p>\n<section class=\"ingredients_directions\">\n<h4 class=\"ingredient-title\">Ingredients<\/h4>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">olive oil, for greasing<\/li>\n<li class=\"ingredient\">500g (1 lb. 2 oz) strong white bread flour, plus extra for dusting<\/li>\n<li class=\"ingredient\">10g (\u00bc oz) salt<\/li>\n<li class=\"ingredient\">10g (\u00bc oz) fast-action yeast<\/li>\n<li class=\"ingredient\">370ml (13 fl oz) cool water<\/li>\n<\/ul>\n<h4 class=\"direction-title\">Directions<\/h4>\n<ol class=\"directions\">\n<li><span class=\"txt\">Lightly oil a 2\u00bc liter (4 pints) square plastic container with olive oil. (It\u2019s important to<\/span><\/li>\n<li><span class=\"txt\">use a square tub as it helps shape the dough.)<\/span><\/li>\n<li><span class=\"txt\">Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don\u2019t put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5-7 minutes, until you have a glossy, elastic dough.<\/span><\/li>\n<li><span class=\"txt\">Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size.<\/span><\/li>\n<li><span class=\"txt\">Dredge a linen couche with flour and lightly dust the work surface with flour.<\/span><\/li>\n<li><span class=\"txt\">Carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. (This helps to create the irregular, airy texture of a really good baguette.) The dough will be wet to the touch but still lively.<\/span><\/li>\n<li><span class=\"txt\">Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage \u2013 the top should be smooth with the join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don\u2019t force it <\/span><span class=\"txt\">out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30cm (12 in) long.<\/span><\/li>\n<li><span class=\"txt\">Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger.<\/span><\/li>\n<li><span class=\"txt\">Preheat the oven to 464F and put a roasting tray in the bottom of the oven to heat up.<\/span><\/li>\n<li><span class=\"txt\">When the baguettes are risen, remove them from the couche and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a razor blade or a very sharp knife. Transfer to a large baking tray.<\/span><\/li>\n<li><span class=\"txt\">Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. <\/span><\/li>\n<li><span class=\"txt\">Bake for 20-25 minutes, or until the baguettes are golden-brown and have a slight sheen. Cool on a wire rack.<\/span><\/li>\n<\/ol>\n<\/section>\n<div class=\"notes\">\n<h4 class=\"notes\">Tips\/Techniques<\/h4>\n<p>For this recipe you will need a freestanding mixer with a dough hook attachment, a 2\u00bc litre\/4 pint square plastic container and a linen couche.<\/p>\n<p>PS A couche is an arrangement of cloth for raising bread dough, usually baguette dough. It is formed by pleating canvas or kitchen towels so the pleats can serve as resting places for the dough. Obviously, the fabric must either be heavily floured or lined with parchment paper.<\/p>\n<p>Bread usually does best when it is baked on the oven floor or on tiles, so a couche is a way to allow dough to rise without pans. The baker can then transfer the doughs to the oven using a baker&#8217;s peel.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nPrep time:\u00a02 Hours Cook time:\u00a010-30 Minutes Yield:\u00a04 baguettes Ingredients olive oil, for&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/www.jaderiderjourneys.com\/cookbook\/2020\/05\/20\/baguettes\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Baguettes&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":99,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[18],"tags":[11,9],"class_list":["post-97","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-carbs","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/05\/bread-2436370_1920.jpg?fit=1920%2C1280&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p88GgB-1z","jetpack-related-posts":[{"id":46,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2019\/11\/21\/easy-no-knead-skillet-bread\/","url_meta":{"origin":97,"position":0},"title":"EASY NO-KNEAD SKILLET BREAD","author":"Balam","date":"November 21, 2019","format":false,"excerpt":"INGREDIENTS 1 package(2 1\/4 tsp) active dry yeast 2 cups (16 fl oz, 473 ml)\u00a0 lukewarm water 1\/2 TBSP Morton kosher salt (use 1 TBSP if using Diamond Kosher) 4 1\/3 cups (18.4 oz, 515 gr) all-purpose flour olive oil rosemary INSTRUCTIONS Combine yeast and warm water in a large\u2026","rel":"","context":"In &quot;Bread&quot;","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/11\/IMG_1855.jpg?fit=550%2C825&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/11\/IMG_1855.jpg?fit=550%2C825&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/11\/IMG_1855.jpg?fit=550%2C825&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":278,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2024\/10\/22\/no-knead-rye-bread-recipe\/","url_meta":{"origin":97,"position":1},"title":"No-Knead Rye Bread Recipe","author":"Balam","date":"October 22, 2024","format":false,"excerpt":"from ChainBaker ( Home - ChainBaker ) For the pre-ferment \u2013 250g (8.8oz) rye flour 250g (8.8oz) water at around 20C (68F) 0.5g (0.02oz) dry yeast or 1.5g (0.06oz) fresh yeast \u00a0 For the main dough \u2013 250g (8.8oz) white rye flour 120g (4.2oz) toasted seeds *optional 1 tablespoon (0.5oz)\u2026","rel":"","context":"In &quot;Bread&quot;","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":35,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2019\/10\/02\/whole-wheat-no-knead-skillet-bread\/","url_meta":{"origin":97,"position":2},"title":"Whole Wheat No-Knead Skillet Bread","author":"Balam","date":"October 2, 2019","format":false,"excerpt":"The simplest tweak of a recipe can yield a completely different loaf. It\u2019s a frustrating science, for sure. I\u2019ve baked more bread over the past week, trying to get that loaf that I could practically taste and a crackling crust I could almost hear. Two things I knew\u2026it had to\u2026","rel":"","context":"In &quot;Bread&quot;","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/whole-wheat.jpg?fit=600%2C427&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/whole-wheat.jpg?fit=600%2C427&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/whole-wheat.jpg?fit=600%2C427&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":160,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2021\/02\/13\/pizza-from-scratch-2\/","url_meta":{"origin":97,"position":3},"title":"Pizza from scratch","author":"Balam","date":"February 13, 2021","format":false,"excerpt":"This is a recipe I have been working with for a long time. I adapted the pizza crust from a focaccia recipe about 17 years ago. Ingredients: Bread flour [3 cups] Water [ 1 cup ] Salt [ 1.5 tsp ] Yeast [ 2 tsp ] Olive Oil [ 3\u2026","rel":"","context":"In &quot;Main Course&quot;","block_context":{"text":"Main Course","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/main-course\/"},"img":{"alt_text":"Pizza Food Dish Snack Meal Dinner  - romjanaly6 \/ Pixabay","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":155,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2021\/02\/13\/pizza-from-scratch\/","url_meta":{"origin":97,"position":4},"title":"Pizza from Scratch","author":"Balam","date":"February 13, 2021","format":false,"excerpt":"This is a recipe I have been working with for a long time. I adapted the pizza crust from a focaccia recipe about 17 years ago. Ingredients: - All bread flour [3 cups] [ - Water [ 1 cup ] [ - Salt [ 1.5 tsp ] [ - Yeast\u2026","rel":"","context":"In &quot;Main Course&quot;","block_context":{"text":"Main Course","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/main-course\/"},"img":{"alt_text":"Pizza Food Dish Snack Meal Dinner  - romjanaly6 \/ Pixabay","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":41,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2019\/10\/02\/cast-iron-garlic-naan\/","url_meta":{"origin":97,"position":5},"title":"{Cast Iron} Garlic Naan","author":"Balam","date":"October 2, 2019","format":false,"excerpt":"{Cast Iron} Garlic Naan Makes 6 Ingredients: 1 teaspoon active dry yeast 2 teaspoons sugar, divided \u00be cup warm water 3 tablespoons plain yogurt 2 tablespoons extra-virgin olive oil 2 cups all-purpose flour, plus more for rolling 1 teaspoon kosher salt, more for finishing 1\/8 teaspoon baking powder 2 tablespoons\u2026","rel":"","context":"In &quot;Bread&quot;","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/naan-1.jpg?fit=600%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/naan-1.jpg?fit=600%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/naan-1.jpg?fit=600%2C800&ssl=1&resize=525%2C300 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/posts\/97","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/comments?post=97"}],"version-history":[{"count":6,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/posts\/97\/revisions"}],"predecessor-version":[{"id":128,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/posts\/97\/revisions\/128"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/media\/99"}],"wp:attachment":[{"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/media?parent=97"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/categories?post=97"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/tags?post=97"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}