Baguette Obsessed.

This past summer I travelled to Paris. I had never been before and for the past two years I have been dreaming about going. I love the French language, their rich history, beautiful architecture and not to mention, I love french cuisine. It has such a range of flavours and techniques. Rustic to refined, France can offer you regional cuisine to knock your socks off.

During my visit, I had the opportunity to pursue one of my dreams; to take a cooking class taught by a professional French chef. I only took two classes but they were two of the most enjoyable cooking experiences I've ever had. Dream come true really.

Baking :)

Bread is a very serious thing in France. Our chef said that his family and most other french families buy or make fresh bread for every meal. Bread is not reused unless it is to create crostinis or...to feed the birds. To quote our instructor, "How many french people get fresh bread in the morning? 9/10. Why nine? Because the 10th is at home sick".

My second class was on traditional French breads. One of the ones we learned is recognizable across the world and is one of the most quintessential french things; the Baguette. The French are very proud of their baguette. You see people eating them as if they were granola bars. Going to the boulangerie before work or after and getting their daily dose. I did the same when I was there and man did I enjoy it.

Random facts I learned in the class:

• in order for a baguette to be a true baguette it must be:
• length: 65cm
• width: 5-6cm
• height: 3-4cm
• weight: 250g
• a traditional baguette only has 4 ingredients:
• flour
• yeast
• water
• salt
• a poolish is a mixture of yeast, flour and water created 3-18 hours before you create your bread. It is used to give the bread an even richer yeast flavour.
• each year there is a contest in France for the best baguette. The winner is awarded the privilege of baking bread for the French president for the year!

Now that I'm back in Canada, I have taken the skills I learned and put them to work. I have made baguettes at least 10 times and am loving it. In the class we learned the hand-kneading technique but to simplify the kneading process, at home I use a stand mixer with a dough attachment. They're not that hard to make. They taste amazing and they perfume your home with the smell of fresh and light bread ready for your enjoyment.

The following recipe is not my own but was given to me from the La Cuisine culinary class. I have used it again and again and LOVE it.

Cookin' tunes:

Cecie's Lullaby [Steffany Gregzinger]
Runners [Lecrae]
Broken [Lecrae ft. Kari Jobe]

Have fun and bake away!

Traditional French Baguette

For the Poolish:

75g bread flour

75g water

2g fresh yeast*

Main Bread Ingredients: 

175g bread flour

80g lukewarm water

10g fresh yeast*

4g salt

*if using dry yeast, half the amount
This recipe yields 2 baguettes.

1. Poolsih: Place all ingredients in a large bowl and mix. Cover with plastic film and leave to rest at room temperature for 3-18 hours.

When ready to make bread:

2. Place yeast and water in bowl of stand mixer. 

3. Weigh out flour and salt into separate bowl.

4. Turn mixer onto 2 and slowly add in the flour/salt. When the mixture is the consistency of the poolish you made stop the mixer and add in the poolish.

5. Turn the mixer back onto level 2 for 15 minutes (until the dough is homogenous and pulls back when pinched)

6. Remove from mixer and form into a ball. Put the ball into slightly oiled bowel. If you have a spray bottle, spritz a few drops of water on the top to keep the dough from forming a premature crust. Cover the bowl in cling wrap. note: make sure that the ball does not have any major creases or seams. During the rising process, the CO2 gas can leak out of these crevasses and prevent the dough from rising enough.

7. Allow the dough to rise in room temperature (or slightly warmer) until doubled in size (approximately 30-60 minutes). Go do homework or read a book.

8. Remove the dough from the bowl and divide into two equal portions. 

9. For each portion:

1. stretch into a rectangular shape, with the long edge running parallel to your counter-top edge
2. fold the long edge that is furthest from you approximately 1/3 of the way to the long edge close to you. Press the edge down with your fingers to seal.
3. fold the long edge that is furthest from you approximately 1/2 of the way to the long edge close to you. Press the edge down with you fingers to seal
4. fold the long edge that is furthest from you all of the way to the long edge close to you. Press the edge down with you fingers to seal
5. using both hands, roll the dough back and forth to elongate it to the length of baguette you want
6. place the dough seam down on a non-greased baking tray
7. repeat for the second portion

10. Spray both baguettes with a few drops of water to keep moist. Place in safe place to second proof (aproximataely 30-120 minutes)

11. Proceed to scar the bread (this is to allow the gases to escape properly during the baking process)

• traditional scaring:
• use a sharp, non-serated knife and in one clean cut, cut at an angle along the bread to create traditional scar. do this several times along the length of the bread.
• wheat scaring:
• use sharp scissors! Point the blades parallel to the baguette. Pinch the bread in between the blades and after you close your fingers to cut, move your hand to the side (which will bring the bread with you). Do this along the length of the bread alternating the side you move your hand to.

12. Preheat oven to 450F (~250C)

13. Place 6-7 ice cubes on the bottom of the oven and bake bread for 15 minutes.

14. Remove and enjoy with literally anything or all by themselves! Note the awesome crust (created by the steam from the ice cubes!)

Enjoying Bread and THE BEST hot chocolate at Angelinas. Is there any better combo?