Crunchy Crust Baguettes in 2 Hours! | Quick Bake with Baker's Enzyme, No Preferment Needed!
Skip the traditional preferment and instead, incorporate a baker's enzyme to achieve that irresistibly crunchy crust and delicious flavor.
Equipment
- 1 Spiral mixer
Ingredients
- 700 ml lukewarm water
- 16 g dry yeast
- ½ tbsp honey
- ½ tsp sugar
- 1 kg caputo manitoba flour
- 25 g sea salt
- 30 g baker's enzyme
Instructions
- in a jar with 700 ml lukewarm water add the yeast
- add the honey, the sugar and leave it on the side
- add the flour in the spiral mixer
- add 25 g of sea salt
- add 30 g of baker's enzyme
- let it dry mix so everything is well incorporated
- slowly pour the yeast in the spiral mixer
- let it mix for 15 to 20 minutes until everything releases from the bowl and you have a super strong gluten network in your dough
- spread a little bit of olive oil on your hands and take the dough out of the mixer
- create a dough ball and give it an extra couple of rounds to tighten it up
- in a big bowl spread a bit of oil on the sides and bottom
- place the dough, cover it with a lid and let it rise for 30 to 45 minutes or until double in size
- lightly dust your working surface as well as the top and sides of your dough
- using a flexible dough cart with a bit of flour, move it down the sides so you can help the dough to release easily
- turn the bowl upside down and let it fall on your working surface
- dust with flour the dough
- split it down the middle so you can divide it into equal sizes
- pre-shape the dough by patting them down, take them from the end fold them to the middle and then take the top to the middle and then close it
- lastly create a seam on the bottom and place it on the side to rest for 20-30 minutes
- for the final shape take one baguette with the seam side down and start rolling forwards and backwards, then, taper the ends
- place it seam side up into a tray using a thick linen that has a little bit of flour
- cover them with tea towels again and let them rest until they are fully proofed
- load them on a baking paper
- using a bread lame, score them lengthwise so they overlap
- let them sit for 3-4 minutes so they open a little bit before you put them in the oven
- set up the oven on 230°C-446℉ with two pizza stones in the middle rack
- place a pan in the bottom of the oven, which you're going to load with boiling water so you have humidity
- let them bake for 20-25 minutes
- ready to serve