Short-Ferment Baguette

Ingredients

4⅝ cups (580g) Glacier Peak flour

1⅛ cup (144g) Organic Edison flour

2 ⅛ cup (506g) water, warmed to 105-115°F

¾ teaspoons (2.2g) instant dry yeast

3 teaspoons (14.5) sea salt

Instructions

1. In a bowl, combine flours and whisk together to incorporate and remove any lumps.
2. In a mixing bowl of an electric stand mixer, combine water and instant dry yeast, whisk to dissolve yeast.
3. Add the flours to the water mixture and mix on low speed using a dough hook attachment until the water is mostly absorbed.
4. Add the salt and continue to mix for 5-6 minutes or until the dough is smooth and starts leaving the sides of the bowl.
5. Spray a large bowl with oil.
6. Remove the dough from the mixing bowl and shape into a ball.
7. Place the dough into the sprayed bowl, cover with plastic wrap or a tea towel and allow to proof.
8. Let the dough rise for 1 hour at room temperature.
9. Punch the dough down and remove it from the bowl. Flatten to release the gas and shape into a ball again by folding the edges towards the center, envelope-like. Place back into the bowl and re-cover with the same plastic wrap or tea towel.
10. Proof for another hour.
11. Punch down and re-shape one more time and put it back in the bowl for one more hour.
12. After the total 3-hour first fermentation, remove the dough from the bowl and transfer onto a lightly floured surface (* see Baker’s Notes below).
13. Divide into 4 equal pieces about 300g/piece and pre-shape into a light rectangle.
14. Cover the dough with plastic wrap or tea towel and allow it to rest for about 20-30 minutes.
15. Shape the dough into a baguette shape (** see Baker’s Notes below).
16. Generously flour a bread towel or parchment paper.
17. Place baguettes onto the towel or parchment paper allowing room in between for the baguettes to rise. Cover the baguettes loosely with the remaining towel or plastic wrap.
18. Preheat the oven to 460°F. On the bottom of the oven place a metal tray or a cast iron pan.
19. If using a baking stone, place it in the middle of the oven.
20. While the oven is heating, proof the loaves for 1 hour to 1 hour and 15 minutes or until the dough springs back when you touch it. The loaves will not be quite doubled in size but will be light and pillowy.
21. Prepare about ¼ cup of boiling water for steaming.
22. If you used a dish towel for proofing, gently roll the loaves, seam side down, onto a parchment-lined sheet tray lightly sprinkled with flour.
23. Using a lame, an old-fashioned double-edge razor blade, or a sharp knife, cut 3-5 incisions diagonally at a 45° angle across the top of each baguette.
24. Place the baguettes in the oven and steam by adding the boiled water to the bottom tray or cast iron pan. Close the door quickly (*** see Baker’s Notes below).
25. If using a baking stone (**** see Baker’s Notes below), transfer the baguettes to the stone and follow the same steaming instructions.
26. Bake for 20 minutes, check to see if they are baking evenly. The middle baguettes might need to be rotated to cook more evenly. Quickly rotate and bake for another 10-15 minutes or until the loaves are dark golden-brown and sound hollow when tapped.
27. Allow to cool completely on a cooling rack before cutting and serving.