法棍
Ingredient:
220g bread flour
25g whole wheat flour
187.5g water
2g instant yeast
5g salt
Method:
1. Mixing & Autolyse
In a large bowl, mix the bread flour with whole wheat flour using a dough scrapper. Add water and mix using dough scrapper or by hand until no dry flour remains. Using hand (wet it first) is recommended as you can feel whether there are lumps or dry flour. Cover and let the dough rest for 20 minutes to allow the whole wheat bran to absorb the water and fully soften without starting to degrade the gluten structure.
After 20 minutes, sprinkle the yeast salt over the surface of the autolysed dough at the same time. Add a tiny bit of water (3 to 5 ml) of water over the top of the dough to help dissolve the salt crystals and yeast granules instantly so they blend into the dough smoothly. Use wet hand to dimple, pinch and fold the dough over itself for 1 to 2 minutes until you no longer feel any gritty salt grains under your finders and the dough feels completely uniform. Cover and let the dough rest for 30 minutes.
2. Stretch & Fold
Over the next 1.5 hours, perform 3 sets of "stretch and folds" every 30–40 minutes. Reach under the dough, pull it up, and fold it over itself. Rotate the bowl and repeat 4 times per set. After the end of the 30 minute rest for the 2nd stretch & fold, perform the windowpane test to confirm that the gluten structure is ready.
- if it passes, do the 3rd stretch and fold to build final shape tension, then cover the dough and chill in the fridge.
- if it fails, do the 3rd stretch and fold, rest for 15 minutes (to let gluten relax slightly), test again, and then put it into the fridge.
3. Long Rest
Chill in the fridge 17 hours (overnight). The dough should double in size and show small bubbles on the surface.
4. Pre-shaping
Lightly flour the dough surface and gently tip the dough onto a lightly floured surface. Gently stretch the dough into a rectangle. Divide the dough into 2 equal portions and pop any large air pockets. Eyeball the dough into 3 parts. For each dough, fold the dough 1/3 over itself and again. Cover the folded dough and rest for 20 minutes.
4. Final Shaping
Watch this video on shapjng.
After 20 minutes, degas the dough by gently patting it to form a neat rectangle and pop any large gas bubbles (to create a more even honeycomb-like open structure rather than isolated giant pockets). Shape into a cylinder:
- Fold the long side of the dough towards the center, and press the folded edge to seal the dough.
- Turn the dough and fold the other long edge towards the center, and press the folded edge to seal the dough.
- Fold the dough in half lengthwise and seal the seam with the heel of your hand.
- Gently roll the dough from the center outwards until your desired length.
5. Proofing
Place the baguettes seam-side down on a parchment paper. Proof at room temperature for 35 minutes.
6. Baking with Steam
Preheat your oven to 250°C (no fan) with a baking stone on the middle rack. Place a cast iron skillet/an empty baking tray at the bottom of the oven. Note: Cast iron skillet is the preferred choice as it retains heat and water that is poured into it turns quickly into steam.
Lightly dust baguettes Score the baguettes with a sharp blade (lame) making slashes that are almost parallel to the long edge (tilted only about 10-15 degrees off center), overlapping each other by roughly one-third. Note: if the cuts are angles too diagonally, the baguette tends to expand wide instead of springing upward into a round cross-section.
Transfer the baguettes into the oven.
Pour 150ml of boiling water straight into the empty cast iron skillet/baking tray and quickly shut the oven door. This creates an immediate dense cloud of steam.
Bake for 10 minutes.
Remove the water tray.
Rotate the baguettes.
Lower oven temperature to 220°C and switch to fan mode.
Bake for another 8 to 10 minutes until deep mahogany brown.
In the last 2 minutes, use a spray bottle to lightly mist the baguettes to give it a nice sheen.
Once baked, transfer the baguettes to wire rack for cooling.
Note:
To make commercial-style par-baked (partially baked) baguettes at home, you bake the loaves until they are fully set and structurally sound, but completely pale with no browning. You then freeze them and finish the final bake straight from frozen whenever you want fresh bread.
Here is the exact workflow adapted for your hybrid recipe and Bosch oven setup:
Step 1: Par-Baking (The Initial Bake)
Follow your standard recipe through shaping, final proofing, and scoring. The only change is in the oven settings and timing:
- Preheat: Set your oven to 200°C Top/Bottom static heat (lower than your normal 240^\circ\text{C} to prevent premature crust browning) with your baking stone and steam pan inside.
- Steam & Bake: Load the baguettes and introduce heavy steam (boiling water in the pan) as usual.
- Bake for 12–15 Minutes: Bake just until the gluten structure sets and the loaves hold their full shape and height. The crust should feel firm to the touch, but the exterior must remain completely pale and white/cream-colored.
- Cool Completely: Remove the par-baked baguettes and let them cool on a wire rack at room temperature for at least 1 to 2 hours. They must be 100\% cool down to the core before freezing, or residual steam will make them soggy.
Step 2: Freezing & Storage
- Pre-Freeze: Place the cooled baguettes uncovered on a baking sheet in the freezer for 1 hour so the outer skin firms up.
- Wrap Airtight: Double-wrap each baguette tightly in plastic wrap (cling film) to prevent freezer burn, then place them inside a large zip-top freezer bag or wrap them in heavy-duty aluminum foil.
- Storage: Keep in the freezer for up to 1 to 2 months.
Step 3: Baking Fresh from Frozen
When you are ready to eat, do not thaw the baguettes beforehand—baking directly from frozen gives the best oven spring and crispest crust.
- Preheat Oven: Set your Bosch oven to 220°C Top/Bottom static heat (or 200^\circ\text{C} Fan mode) with your stone inside.
- Optional Moisture Mist: Lightly mist or brush the surface of the frozen baguettes with a tiny bit of water to keep the crust supple as it reheats.
- Final Bake (8–12 Minutes): Place the frozen baguettes directly onto the hot stone. Bake until the crust turns a rich, deep golden-brown and becomes shatteringly crisp.
- Rest: Let them rest on a cooling rack for 5 minutes before slicing.