Baguettes (from May)

After Finals were over, I decided to make bread the night before I moved out. Packing? Psh, I could do that later. (But it actually turns out that I can just throw all my stuff into canvas bags).

I decided to make baguettes because I don't like turning the oven up to a high temperature at home, whereas it's fine in my dorm's kitchen where the heat doesn't cling onto you like duct tape. I also really love baguettes. All day every day.



Although these aren't exactly authentic because they're kind of dense...I think they pass. I don't remember exactly what recipe I used, and now I can't find it online, but I think it was this:
10 g active dry yeast
680g flour? Some mix of white and whole wheat
330 ml water?
Some salt...

I had to knead the dough for at least 10 minutes before everything was incorporated. Halfway through, I started to believe that there wasn't enough water (because it was pretty floury) but after a lot of kneading, the dough becomes really hydrated and sticky.

I think I let it sit for 1.5 h? Then I formed the baguettes, and let it sit for another hour. It is unfortunate that I don't remember the steps...

After rising, they go in the preheated oven with a metal container of about 50 ml water that will create a lot of steam. The steam in the oven emulates conventional baguette ovens that have steam injected in during baking. Refer to here to learn why steam helps with crust formation.

I liked this so much I gave some to my GA, SP's mum, and friends. It needs bigger holes though (too dense and not as chewy at the moment).