https://paulandrewholmes.com/media/2019-11-10T00:22:25+00:00weekly0.6https://paulandrewholmes.com/upcoming/2019-11-09T23:55:03+00:00weekly0.6https://paulandrewholmes.com/2018/03/15/anyone-can-make-baguettes/https://paulandrewholmes.com/wp-content/uploads/2018/03/baguette-folding.gifbaguette foldinghttps://paulandrewholmes.com/wp-content/uploads/2018/03/00000img_00000_burst20180310125612419_cover.jpg00000IMG_00000_BURST20180310125612419_COVERFermentation tub This can be any gallon-sized vessel or larger, that can be covered air-tight. If you’re in the market, I strongly recommend round 6qt Cambro food service containers with lids. They’re affordable, transparent, they stack, and they have volume markers on the outside. We get ours cheaply from a local restaurant supply store, but Amazon is happy to help, too. Thermometer Your starting dough temperature determines how quickly the dough will ferment. Using a cheap two dollar thermometer to make sure your water is ~80F will give you an easier dough to work with, and consistency between bakes. Scales I own two scales: one for 1-5000g (flour and water) and one for .01-100g (yeast and salt). Bread “recipes” are actually called formulas, which express the ingredients’ mass by their percentage of the mass of the flour. Since we’re dealing in ratios of mass, it makes way more sense to measure ingredients’ mass directly than estimate it by hoping you take uniform scoops of flour out of the bag and don’t lose count. The smaller scale is more optional, though especially encouraged if you can think of other uses for it. Couche/proofing cloth After shaping baguettes, you let them rest between folds in a flax linen cloth called a couche. This lets the baguettes lose a little moisture on the outside for a flakier crust after baking, as well as let them proof in a light, free shape. You won’t use a couche for anything else (except maybe ciabatta or other shaped breads), but at least it’s only $17. If you’re so inclined, you can also use a similarly sized piece of canvas or sailcloth. Baguette board/piece of wood I use a scrap 1x4 from a local hardware store to transfer proofed baguettes from the couche to the peel. I’ll probably upgrade mine soon (wedding registry! woot!) but it really doesn’t matter when you’re first starting. Just make sure it’s long enough to hold a baguette. Peel and parchment paper A peel is a large spatula used to transfer bread and pizza to the preheated baking stone. It really just has to be big enough, but even then, my peel isn’t quite long enough for the baguettes I make and it’s still okay. Don’t forget the parchment paper! Lame/razor blade on a stick Pronounced lahm, this is the tool you use to score baguettes. Before I bought a specialized tool, I just attached a shaving razor blade to a shortened wooden skewer with JB Weld. Baking stone/steel To get a crunchy crust, you need to bake the baguettes on a super preheated slab with high thermal mass. I use a baking stone, but after seeing the baking steel results from Serious Eats, I want it. The stone is much cheaper, though, and totally adequate.https://paulandrewholmes.com/wp-content/uploads/2018/03/00100dportrait_00100_burst20180310125834050_cover.jpg00100dPORTRAIT_00100_BURST20180310125834050_COVERhttps://paulandrewholmes.com/wp-content/uploads/2018/03/img_20180310_125945.jpgMaker:S,Date:2017-9-20,Ver:6,Lens:Kan03,Act:Lar02,E-Yhttps://paulandrewholmes.com/wp-content/uploads/2018/03/img_20180310_130021.jpgMaker:S,Date:2017-9-20,Ver:6,Lens:Kan03,Act:Lar02,E-Yhttps://paulandrewholmes.com/wp-content/uploads/2018/03/img_20180310_130036.jpgMaker:S,Date:2017-9-20,Ver:6,Lens:Kan03,Act:Lar02,E-Yhttps://paulandrewholmes.com/wp-content/uploads/2018/03/img_20180310_130214.jpgMaker:S,Date:2017-9-20,Ver:6,Lens:Kan03,Act:Lar02,E-Yhttps://paulandrewholmes.com/wp-content/uploads/2018/03/00052img_00052_burst20180310130238_cover.jpg00052IMG_00052_BURST20180310130238_COVERhttps://paulandrewholmes.com/wp-content/uploads/2018/03/mvimg_20180310_130402.jpgMaker:S,Date:2017-9-20,Ver:6,Lens:Kan03,Act:Lar02,E-Yhttps://paulandrewholmes.com/wp-content/uploads/2018/03/mvimg_20180310_130450.jpgMaker:S,Date:2017-9-20,Ver:6,Lens:Kan03,Act:Lar02,E-Y2018-03-16T19:05:39+00:00monthlyhttps://paulandrewholmes.com/voiceover/2016-06-02T23:28:46+00:00weekly0.6https://paulandrewholmes.comdaily1.02019-11-10T00:22:25+00:00