Baguette or parisian bread
This simple sandwich of ham and butter on emblematic French baguette will make you feel like a true Parisian – beret optional.
- 6 pounds traditional all-purpose flour (2.730 kg)
- 2 pounds 9 ounces stone-ground semi-whole wheat flour (1.170 kg)
- 9 1/2 cups water at 90°F (32°C) (2.25 liters)
- 3 1/4 ounces Diamalt (90 g)
- 3 pounds 12 ounces sourdough (1.7 kg)
- 3 teaspoons yeast (12 g)
- 3 1/4 ounces salt (90 g)
Mix the flours and the water, and let sit (autolysis). Knead the mixture for 4-5 minutes, let rise 1 hour in the mixing bowl, then add the Diamalt, sourdough and yeast. Knead for 4 minutes on setting 1, then 8 minutes on setting 2. Five minutes before the end of the kneading time, add the salt.
Let rise 1 hour in the bowl, then divide up into small 1 3/4 ounce (50 g) portions. Shape the portions, then let rise 3 1/2-4 hours on a linen canvas (couche). Let a crust form for 5 minutes, then cut with a blade (for certain types of bread). Bake in a 536°F (280°C) traditional oven.
Shape by stretching the dough. The ends of each baguette should be slightly pointed. Turn over, then score the loaves before baking.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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