Hello, everyone.
Welcome to Maker Chef by Africa, Malaysia, my name is Angelo Valentine, executive bakery chef, and
today I'll be showing you how to make baguette.
So for our baguette, we have four ingredients.
We have bread, flour, water, instant yeast and salt.
So to begin mixing our baguette, we're going to start first by putting our water into a stand mixer,
followed by our flour, our salts and our instant yeast.
Now we're going to place it onto the mixer with a hook attachment.
We're going to begin mixing on first speed for about five minutes.
Then we're going to go to second speed for another four minutes until we have a smooth cover.
So now we're going to go to the second speed for another three to four minutes until we have a smooth
though.
So our dough has finished mixing, we have a nice, smooth dough.
Now it's time for us to take out and place into a container for the book fermentation.
So now that our door is finished mixing, we're just going to a spare container with a little bit of
oil.
Now we can remove the dough from the mixer.
We're just going to give it a nice round, replacing the container.
We're going to check the dough for a temperature of 24 to twenty six degrees.
Now we're going to cover with the lid and we're going to leave it to proof at twenty four to twenty
six degrees for forty five minutes before we do a folding.
So our baguette has been proofing for forty five minutes.
Now we can give it a fold, so we have a little bit of flour just so it doesn't stick to the board.
We're going to turn upside down and let the dough fall out naturally.
So now what I want to do is I want to take the sides of the dough, stretch them and fold them over.
This is going to help align the gluten, so we have a better gluten structure, as well as help redistribute
the carbon dioxide and the air inside.
Bring one side.
Folded over, another sign folded over.
This is also going to help us redistribute the temperature, so we have an even temperature on the dough
as well.
Now we're going to place it back inside the container and allow it to prove for another forty five minutes.
So our baguette dough has finished the bulk fermentation.
Now we can start dividing and doing our pre shape on our baguette, so we'll put a little bit of flour
on so it won't stick.
We're going to let it fall out of the bean naturally without rounding it up.
If we start to rounded up or fold, it is going to become tight and hard to shape.
So now I'm going to come and I'm going to just gently press out the baguette dough.
I'm not trying to digest all of the carbon dioxide that I've developed already, but what I'm trying
to do is just make sure the dough is even so I can can portion it a little bit more easier.
Next, I'm going to take a scraper and I'm going to divide two hundred gram portions.
Normally, a baguette will be about three hundred and fifty grams, but for a smaller size oven, we're
going to make a smaller baguette around 200 gram portions.
So in order to do the pre shape, what we're going to do is gently if we need some flour, we can put
on our hands.
But I don't want to put a lot of flour on the table or else the bag is going to form a skip.
So what I'm going to do is I'm going to take the top portion and bring it to the center.
Then I'm going to turn the dough around and repeat, bringing this side to the center.
Then I'm going to fold in half and seal with my palm.
After pre shaping, I can place it back into my container and let it rest for about 10 to 15 minutes
so I can easily stretch it.
So our pre shape has had a chance to rest.
Now we can go for the final shaping of the baguette.
So first I can put a little bit of flour on my board just so it doesn't stick.
I don't want to use a lot of flour, so I'm going to take my pre shaped bag baguette out a little bit
of flour in my hands.
Now, just like the pre shaping, I'm going to bring the top end into the center and this is gently
so we don't dig the whole bread, but we should have a nice, smooth surface and I'm going to turn around
the baguette and again bring the other side to me into the center.
And then one more time, I'm going to fold it in half and seal with a pump.
When I'm sealing it, I'm making sure I don't knock all the CO2 out of the bag.
I just want to seal.
And because we're making smaller baguettes, there's no need for me to roll it longer.
But if I wanted a longer baguette for a larger portion, I can now roll the baguette.
So what is transferred onto our tray?
So now I'm just going to cover the baguette so they don't form a skin, and I'm going to prefer another
45 minutes to an hour at twenty four to twenty six degrees, then I'll be ready for scoring and baking.
So now we're ready to score our baguette and get in the oven, so I'm going to put just a little bit
of flour on top of the baguette.
Now I'm going to score.
When I score the baguette, I want to hold the blade at a 40 degree angle with a back slightly raised,
so I slightly raised the black.
I hold it at a 40 degree angle and I'm going to give one cut for this size baguette.
So I hold here and then.
One cut after the scoring.
We're going to place into the oven two hundred and thirty degrees with three seconds of steam, and
we're going to bake for 15 minutes with bent close.
Then we're going to open the event, a lap of steam for another seven minutes.
So our baguettes are now ready to take out of the oven.
So now we're just going to allow our baguettes to cool down before we can serve them.
Thank you for joining in the Baker Chef by Africa Malaysia.
Happy baby.