France's Best Baguette 1995 and 2006 (Presidential Baguette)
Google translation from German of from
https://www.ploetzblog.de/rezepte/frankreichs-bestes-baguette-1995-und-2006-praesidentenbaguette/id=622f40190243b06a08449cff
Since trying this recipe, I've just called the baguettes "presidential baguettes."
On a trip to Paris, Farine stayed at the bakery that was allowed to deliver her baguette to France's president in 2006. Jean-Pierre Cohier received the award for best baguette baker in 2006, and Jean-Noël Julien was already happy about it in 1995. The special thing about both bakers: They don't use any pre-dough, just the long, cold cooking process.
One of the bakers didn't tell Farine a specific recipe, but rather relative quantities and tips on how to make the dough. I have now recreated the following recipe from your descriptions. Many thanks at this point to an attentive Plötzblog reader who sent me his recipe edit and the link to the original source.
The baguettes are easy to shape with a dough yield of 167, are easy to cut and are even suitable for beginners. A kneading machine is not required. Compared to the effort required to make Bouabsa baguettes, you can achieve an amazing taste and fantastic texture - all without any pre-dough and with only 0.6% yeast. I succeeded on the first try.
The best thing: you hardly do any work. Besides the Bouabsa baguettes, this is definitely my favorite baguette!
Ingredient overview
| for | 3 | Pieces (each) approx. 300 g |
| 429g | Wheat flour 550 | 81% |
| 101g | Wheat flour 1050 | 19% |
| 354g | Water | 67% |
| 10g | Salt | 1.9% |
| 3.2g | Liquid malt inactive | 0.6% |
| 3.2g | Fresh yeast (conventional) | 0.6% |
Planning example
Total preparation time: 51 hours 43 minutes
| Day 1 | 07:17 am | Make the main dough |
| 07:48 am | Stretching and folding | |
| 8:08 a.m | Stretching and folding | |
| 8:28 a.m | Stretching and folding | |
| Day 3 | 8:29 a.m | Portioning |
| 8:34 a.m | preforms | |
| 9:35 a.m | Preheat oven to 250°C | |
| 9:56 a.m | to form | |
| 10:34 am | Cut | |
| 10:35 am | Bake | |
| 11:00 o'clock | approx. fully baked |
Main dough
| 10g | Salt | 20°C | 1.9% |
| 354g | Water | 20°C | 67% |
| 3.2g | Liquid malt inactive | 5°C | 0.6% |
| 429g | Wheat flour 550 | 20°C | 81% |
| 101g | Wheat flour 1050 | 20°C | 19% |
| 3.2g | Fresh yeast (conventional) |
1 Weigh the ingredients into the bowl in the order listed.
2 Mix until the ingredients have combined into a dough.
3 Allow to ripen for 1 hour at 20 °C (68 °F). Stretch and fold after 20, 40 and 60 minutes.
4 Allow to mature for 48 hours at 5 °C (41 °F).
5 Cut dough pieces of 300 g each. [Notice there is no kneading or folding of the dough.]
6 Roll up the dough pieces gently but tightly from back to front (shape bread in Step 8).
7 Cover and let relax in lightly floured linen for 75 minutes at 20 °C with the bottom up .
8 Roll up the dough pieces gently but tightly from back to front and, without applying any pressure, roll them into elongated logs.
9 Leave to ripen covered in lightly floured linen for 30 minutes at 20 °C with the bottom up.
10 Place the dough pieces from the linen onto baking paper by hand or with a tilting board (end at the bottom).
11 Hold the razor blade at a 45° angle to the surface of the dough and make a cut into the baguette.
12 Using a flat tray or board, transfer the baking paper with the dough pieces onto the baking stone in the oven preheated to 250 °C (482 °F). Steam vigorously immediately. Release the steam after 10 minutes. Bake for a total of 20 minutes.
