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Step 1. Make the poolish: The morning of the day before you plan to bake the baguettes, combine the ⅛ teaspoon yeast and 60 grams/¼ cup water (at 75 degrees to 80 degrees) in a plastic lidded container (preferably quart-size, or anything with straight sides and a similar capacity) and stir briefly to dissolve the yeast.
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9 p.m. - Complete final shaping of dough and place it in a baguette mold or baker's couche. Cover and refrigerate overnight or up to 36 hours. 9 a.m. the next morning - Prep your oven and baguettes and bake! More sourdough bread from the farmhouse. Easy Artisan Sourdough Bread; Jalapeño Cheddar Sourdough Bread; Sourdough Ciabatta Bread
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Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust. Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown.
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Cut the baking sheet to the size of the baguette pan. Baguette pans keep your baguette in shape during the resting and baking period. The baguette pan needs to be lined with parchment paper. Sprinkle some water over the pan and place the parchment paper over that so that it hold better in the shape. Many pans come with an option of making 3.
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Improvised Baguette pan/mold. Since i found no Baguette pan around, i decided, well as most home bakers would, to improvise. I bought a 6 meter stainless steel pipe i see in a hardware shop. Then, i asked him to cut it in 12 equal pieces of 1/2 meter each. Then, i took the lot to a workshop, and asked him to cut each one diagonally (split exch.
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Achieve perfect baguettes at home. Our commercial-grade pan is the secret to making bakery-quality loaves in your own kitchen; each pan produces three 15¾" traditional thin (2½") baguettes with a light, airy interior, and a crisp, chewy crust. Perforations in the surface of the pan let moisture escape, allowing loaves to crisp and brown evenly.
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