Don't let anyone tell you that making French baguettes at home is impossible.
& don't let anyone tell you that it cannot be done with leaven alone.
I've been thinking about this bread long and hard for quite some time, and thanks to:
this recipe and terrific folding instructions at: french baguettes
Ajonjoli's excellent post at: Madrid Tiene Miga
& La Cocina de Babette with a video by Paul Merry on forming your baguettes
and my lovely friend Joanna at Mostly Bread, with her enthusiastic ideas
I've been able to produce some delicious French baguette sticks
I managed to get some T65 flour from Maurice Chaplais, an artisan baker half way down my road
& since I don't have a dough hook, I tried to recreate the bakers' machine using my food processor & plastic blade
refreshed white 100% leaven @ 30g/ 60g water/ 60g T65 flour
500g T65 flour
350g cold water
1 teasp salt
process your leaven, water and salt for a couple of seconds, then add your flour
process as low as you go, for 5 minutes
using bread paddles lift and stretch your slack dough, and fold over the mass. turn your bowl and continue to lift and stretch the entire dough.
perform this 3 times at 20 minute intervals - as per French baguette link
then perform the bakers' turn, folding your dough 3 times at 20 minute intervals - as per French baguette link
I refridgerated my dough overnight
shape your dough into 4 balls
rest them for 20 mins, then shape into your baguette shape in accordance with Babette's video
cover and rest for 30 mins
then slash and bake, I used 2 oven trays from cold dusted with a little flour, and a tray of water in the bottom of the oven
at 240 deg for 25 minutes
The crumb inside is light, tangy,
and the crust is crisp and cracking.