If you need to bake baguettes and don’t have a lot of time but want them to taste great, this formula fits the bill. Anis Bouabsa won the prize for best baguettes in Paris back in 2008. Several bakers have posted formulas to reproduce his baguettes over the years. I’ve never been so lucky to try his baguettes, but this is my take on another baker’s formula.
Mix IDY and diastatic malt into water, then flour and mix until no dry flour remains. Autolyse for 20 mins.
Add salt and bassinage water, pinching, squeezing and Rubaud to incorporate.
Rest for 5 mins.
French folds x 200 to develop dough moderately well.
Place in a bowl doing coil folds at 20 min intervals for 60 mins.
Cold retard dough for about 20 hours.
The next day
Pre-heat oven to 500°F and prepare for steam baking as usual.
Divide dough into 3 portions and shape each into a roll. Rest 20 mins then shape into baguettes and place in a floured couche. The dough should pass the finger poke test when ready to bake.
30 mins into pre-heat pour boiling water into the Sylvia towel in your metal loaf pan.
Load baguettes, add 1 cup boiling water to the pre-heat cast iron skillet and reduce temperature to 470°F and bake for 13 mins.
Vent oven, drop temperature to 425-450°F and bake for a further 10-13 mins until the crust is the colour you prefer. You will need to rotate the baguettes during this period to ensure even browning of all three.
Remove and cool on a rack.
