Speaking of baguettes
Just out of the oven: Baguettes à la ‘Monge’
The recipe is based on the famous “Baguette Monge” by Eric Kayser from Paris. I increased the hydration to about 64%. In the book, exceptionally low hydrations of about 58% are used for most of the breads. A nod towards the inexperienced home baker?
The flour used in the original recipe is French T65.
Baguette à la ‘Monge’ (Yield: 2 Demi-Baguettes)
- 220g flour, Type 550
- 30g flour, Type 1050 (“dark wheat flour”, not whole-wheat)
- 150g warm water
- 2.5g fresh yeast
- 50g liquid levain (hydration: 100%)
- 5g sea salt
1. Dillute the yeast in the water and let stand for 20 minutes.
2. Add the yeast-water to the levain, mix, then add all remaining ingredients.
3. Knead briefly. Let rest for 10 minutes.
4. By hand, knead the dough for about 5 minutes until it is smooth.
5. Let rest for 20 minutes, cut the dough in half and shape into small rounds.
6. Let rest for 40 minutes.
7. Loosely shape into bâtards, handling the dough lightly. Let rest for 15 minutes.
8. Shape into baguettes and let rest for 1.5 hours.
9. Score and bake at 220°C for 20-25 minutes.
Stay tuned for more baguette-madness!