The Newspaper Tagesspiegel published an article about Ridha Khadher, who’s Baguette was the only one which get 20 of 20 points in the Best Baguette of Paris award 2013. In the articel, Monsieur Khadher mentioned the ratio of water and flour (T65) he uses, and gave a rough overview about the procedure. It was enough for me to build a recipe out of that.
A intersting point was that he uses nearly ice cold water (5,6°C) and kneads his dough more then other recipes I knew. Then the dough rest for 24 hours in the fridge, which seems to be a very important point for great baguettes, because Anis Baboussa (Winner of the award in 2008)as well as Jean-Noël Julien (Winner of the award in 1995) and Jean-Pierre Cohier (Winner of the award in 2006) opt in their baguette recipes for a long and cold fermentation instead of using a poolish or levain.
I decided to use flour Type 550 instead of T65 flour because it is nearly impossible to get this flour here, but for the rest I followed Monsieur Khadher instructions. And I’m very pleased with the outcome. The baguette has a mild, nutty sweetness. It is milder in taste then the Baguette a la Julien und Cohier which has a more tangy flavour with a strong malt note. It’s notable how little changes in dough temperature and fermentation time can change the flavour profile of a bread!
Both recipes make great baguettes, so don’t ask my to decide which is better. I like this baguette with a mild goat cheese or a slice camenbert, and so I have finally a Bread for this month’ BBD as well!
Baguette royal 2013
yields 4 Baguettes
- 500g flour Type 550
- 340g cold Water(5,6°C)
- 3g fresh yeast
- 10g Salt
Mix flour with water and let it rest for 45 min (autolysis). Now add yeast and salt and knead for 8 min by hand. Let it rest for 20 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 20 min again, then fold the dough again.
Ferment the dough for 24 hours in the fridge.
Heat baking stone in the oven to 250°C.
In the meantime divide into pieces of 200g and preshape into squares. Rest for 20 min.
Then roll gently into baguettes of 30 cm and proof on a couch for 35 min.
Slash three times and bake the loaves on the hot stone for 25 – 30 min at 250°Cwith steam, until the crust is golden brown.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.