Autolysis Baguette

France - Baking Center Lesaffre recipe
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Christophe GAUTHIER

Technician at the Lesaffre International Baking Center
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A tasty baguette thanks to autolysis

By limiting the oxidation of the dough, the autolysis process preserves the taste of the bread.

The dough (flour + water) is left to stand at the end of the mixing or after being kneaded for a few minutes. This makes the dough smoother and stretchier. The other ingredients (salt, yeast) are added after autolysis.

Ingrédients

Sponge/Leaven

Dough

Total

%

Flour

 

5000

5000

100

Water

 

3500

3500

70

Pressed
Yeast

 

35

35

0.7

Salt

 

100

100

2

Preparation of the autolysis baguette

1

Mix the flour and water at the lowest speed until the dough is smooth and even.

2

Let autolysis proceed for 45 minutes.

3

Pour in the salt and yeast. Knead at the lowest speed for 5 minutes.
The temperature of the dough should be between 24 and 26°C.

4

Leave it for a period of 2 hours at ambient temperature. The dough should be folded over after 1 hour.

5

Divide into 350g dough balls, then leave to stand for 20 minutes.

6

Shape the baguettes.

7

Leave the baguettes to rise for 45 minutes at 24-25°C

8

Cook in a deck oven for 20 minutes at 240°C.

 

Recipe tip

To give your baguette a rustic look and ensure the soft part is open and uneven, the shaping should not press all the air out of the ball of dough, to produce a 50-55 cm long baguette with slightly pointed ends.