Only recipe version in english!

Parisian Daily Bread

From Daniel Leader's Local Breads

A version of this straight dough baguette is produced by bakers all over Paris. The first batch goes out when the bakery opens in the morning at around seven o'clock, and a fresh batch is set out every four hours after that until closing time.

Makes 3 slender loaves about 14 inches/36 cm long.

Ingredients
US volume
1 1/2 cup water - tepid (70 - 78F/21 - 26C)
1 tsp instant yeast
3 1/4 cup flour
1 1/2 tsp sea salt

metric weight
340 g water - tepid
5 g instand yeast
500 g flour
10 g salt
*Type 55-style flour from King Arthur or Giusto's or unbleached all-purpose flour

I added 1/2 tsp. of malt powder for more flavour.

Mix the dough

Pour the water into a large mixing bowl or the bowl of a stand mixer. Add the yeast, flour, and salt and stir with a rubber spatula just until all the water is absorbed and a dry, clumpy dough forms. Cover the bowl with plastic wrap and let it stand for 20 minutes, to allow the flour to hydrate and the gluten to develop on its own.

Knead the dough

By hand: Lightly dust the counter with flour. Using the spatula, empty the dough and any stray flour out of the bowl and knead it with smooth, steady strokes for 10 to 12 minutes. After about 2 minutes, the dough will collect into a ball. It will feel tacky and you'll start to see it stretch. Continue to knead, dipping your hands in flour as necessary so they don't stick to the dough. Try to avoid kneading extra flour into the dough so your baguettes will be light. Relax into the rhythm of kneading. Take a 2-minute break if you become tired. Stop when the dough loses its stickiness, firms up, and feels silky smooth and resilient.

By machine: (haven't tried this.) Use the dough hook of a stand mixer and mix the dough on low speed for 8 to 10 minutes. Pull it off the dough hook and knead it by hand for a few strokes on an unfloured counter until it is very smooth and springy.

Ferment the dough

Transfer the dough to a lightly oiled, clear, straight-sided 2-quart container with a lid. With masking tape, mark the spot on the container that the dough will reach when it has increased 1-1/2 times in volume.
(I didn't mark the spot an the glass bowl ...)

Cover and leave it to rise at room temperature for 45 minutes. I won't double in volume but will increase by about 25 percent. If you slice into it, you will begin to get an idea of what your finished bread will look like, with a structure under the surface of bubbles, nooks, and crannies. As I have baked so many baguettes in my life, I didn't do that.

Give the dough a turn
Lightly dust the counter with flour and, using a spatula, empty the risen dough out of the container. Pat it gently into a rectangle about 6 by 8 inches and fold it like a business letter; with the short side facing you, lift the top edge and fold it into the center of the rectangle; lift the near edge and fold it into the center so that it overlaps the top edge by about 1 inch. Quickly slide both hands under the dough and flip it over so the folds are underneath. Slip it back into the container, pushing it down to fit. Cover the dough and let stand until it expands reaching halfway to the masking tape mark, 45 minutes to 1 hour. It might be due to the malt powder but my dough was faster ...

Prepare the oven

About 1 hour before baking, place a baking stone on the middle rack of the oven and a cast-iron skillet on the lower rack. Heat the oven to 450 degrees (230? C).

Divide and preshape the dough

Lightly dust the counter with flour. Uncover the dough and turn it out onto the counter. With a bench scraper or chef's knife, cut the dough into 3 equal pieces (10 ounces/285 grams) each. Gently pat each piece into a rough rectangle and fold it in half. Sprinkle the pieces of dough with flour and lightly drape them with plastic wrap. Let them relax on the counter for 10 minutes.

Shape the baguettes

Cover a baker's peel or rimless baking sheet with parchment paper. Shape each piece of dough into a baguette about 14 inches long and 2-1/2 inches wide Leave the ends rounded. Avoid over-handling the loaves, which will burst their air cells. I always make one "big" baguette some thinner versions that are easy to eat by one person - perfect for snacks and soups!

Form the couche

Lightly dust the parchment on the peel or rimless baking sheet with flour and place the baguettes on the parchment, seam sides down, about 2 inches apart. Lift the parchment paper between the loaves, making pleats and drawing the loaves together. Tightly roll up 2 kitchen towels and slip them under the parchment paper on the sides of the two outer loaves to support and cradle the baguettes. Lightly dust the tops of the baguettes with flour and lightly drape them with plastic wrap.

Proof the baguettes

Let the loaves stand at room temperature for 30 to 40 minutes. They will increase about 1-1/2 times in size. When you press your fingertip into the dough, the indentation will spring back slowly.

Score the baguettes

Uncover the loaves, take away the towels, and stretch the parchment paper out so that it is flat and the loaves are separated on top of it. Score each baguette with a lame, a single-edged razor blade, or a very sharp serrated knife. Starting from the tip, angle the blade 45 degrees to make 3 slashes, about 3 inches long and 1/2 inch deep. Slash quickly and confidently.

Bake the loaves

Slide the loaves, still on the parchment, onto the hot baking stone. Carefully place 1/2 cup of ice in the hot cast-iron skillet to produce steam. Bake until the baguettes are caramel-colored, 15 to 20 minutes. I didn't place a cup in the oven. I sprayed water into the oven the first minute to produce steam.

Cool and store the loaves

Slide the peel or the rimless baking sheet under the parchment paper to remove the loaves from the oven. Slide the loaves, still on the parchment, onto a wire rack. Cool for about 5 minutes and then peel them off the parchment paper. Parisian Daily Bread is best eaten within a few hours of baking. Toast day-old baguettes and spread with butter and jam for breakfast. For longer storage, freeze in resealable plastic bags for up to 1 month.

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