Eric Kayser's baguette recipe

Do you miss your little daily baguette since the government imposed a lockdown? No need to panic! Chef Eric Kayser offers you to follow his recipe step by step (and in video, for a better understanding) so that you can make your first baguette .

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Discover all the steps of the recipe for this bread that everyone envies us, with a crunchy crust and a soft, honeycombed crumb!

The rest is in video, just below :

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The recipe for Eric Kayser's bread baguette

Ingredients:
500g of traditional French flour
100g of natural leaven
330g of water
9g of salt
4g of yeast

Utensils:
1 small mixer or a food processor equipped with a dough hook
1 thermometer
1 horn
1 dough cutter
1 blade to cut the bread
1 bowl of water
1 brush
1 tea towel
1 baker's oven

Times:
Kneading: about 10 minutes
Pre-fermentation (autolysis): 1 hour
1st push (punching): 1 hour
Rest (relaxation): 30 minutes
Second pressing (priming): about 2 hours
Baking: 22-23 minutes at 250°C

Preparation :

Knead the 500g of flour with your 330g of water for a few minutes (about 4 minutes at slow speed) to achieve what is called autolysis.
Let rest 1 hour under a cloth.
Add with the 4g of fresh baker's yeast, the 9g of salt and the 100g of natural leaven.
And we resume the kneading for 6 to 7 minutes.
Put the dough on a cloth. Take its temperature, it must be around 23-24°C* to have a good fermentation.
Let the dough rest for 1 hour (this is the pointing or the first fermentation).
Cut the dough into 3 pieces and shape the bread into small balls.
Let it rest for 30 minutes.
Fleure the wooden lathe and press on the ball but without degassing too much. Stretch the dough a little, roll it up and stretch it into a baguette shape.
Put it on a cloth, with the seams on top. Fold the cloth over so that the baguettes don't touch each other and place another piece of dough on top, with the seams on top, and so on.
Let the bread rise for about 2 hours.
Just before you bake the bread, put some water inside the oven to create steam so you can push it longer.
Let the bread bake for 22-23 minutes at 250°C.

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And to learn how to make your own sourdough, take a look at the video below:

To you the beautiful baguettes!