If you love bread, your taste buds will be even happier when you make your own. This recipe takes a little time up front, but once you’ve got the hang of it, you’ll be whipping out loaves daily.
Start with the Zestuous recipe for French baguettes. Once the dough has proofed for 15 minutes, cut off 250 grams of dough. Place it in a bowl covered with plastic wrap and put it in the fridge. It needs to ferment overnight, but can stay in the fridge up to one week. As for the rest of the baguette dough, you should be able to get at least two 400 gram baguettes out of it. Remember French law states a true baguette must be at least 350 grams. The next day, you can make your daily bread.
As a reminder (or a tip for those new to my blog), to get your best baked goods, you should weigh your ingredients with a scale. When you measure with measuring cups, items that contain air (like flour) can measure differently every time.
- 10 grams fresh cake yeast (or 1 tsp. active dry yeast)
- 1 tsp. sugar
- 60 grams (1/4 cup) warm water
- 425 grams (3 cups) all purpose King Arthur Flour
- 200 grams (1 cup) warm water
- 1 tsp. salt
- 250 grams fermented dough (the dough from your refrigerator)
Place the yeast, sugar and 60 grams of warm water in the bowl of a stand mixer. Allow to proof for 10 minutes.
Add the flour, 200 grams of warm water and salt. Mix with a dough hook, until a dough ball forms, about 3 minutes. Add in the fermented dough and continue to mix. Turn out onto a work surface and knead a few times to ensure all of the dough is incorporated. If you have a granite counter top, you shouldn’t need any flour. Shape it into a ball and cover the dough ball with your stand mixer bowl. Allow to proof for 15 minutes.
Cut off 250 grams of dough. Place it in a bowl covered with plastic wrap and put it in the fridge. Allow it to ferment for tomorrow’s loaf.
Punch down the remaining dough and shape it into ball. Roll it into an oblong shape, and place it into a greased loaf pan. Cover with Pam-sprayed saran wrap and allow it to rise, 1-2 hours.
Once it has risen, bake at 350 degrees for 25-30 minutes. Remove and allow to cool on a wire rack.