Cracked Soft Baguette
Homemade Cracked Soft Baguette Recipe
Inspired by the popular ‘cracked’ salted bread trend, I’ve created a delicious, unsweetened ‘cracked soft baguette’ perfect for sandwiches. There’s a unique satisfaction in the ‘crackling’ sound that bread makes as it cools after coming out of the oven – a truly healing sound! Enjoy making this delightful baguette at home.
Cracked Soft Baguette Ingredients
- 500g Bread Flour
- 358g Water
- 6g Semi-dry Yeast
Cooking Instructions
Step 1
Dissolve the semi-dry yeast in lukewarm water (around 30-40°C or 86-104°F). Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active.
Step 2
In a stand mixer, combine the bread flour and the activated yeast mixture. Knead the dough until it reaches a 100% gluten development stage, meaning the dough is smooth and elastic, and you can see your fingerprints through it when stretched thinly. This usually takes about 15-20 minutes.
Step 3
A 100% gluten development means the dough can be stretched very thinly without tearing, allowing your fingerprints to be clearly visible. Ensure it’s smooth and elastic.
Step 4
Shape the well-kneaded dough into a ball. Place it in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and put it in a warm place for the first proof.
Step 5
Allow the dough to undergo its first fermentation (bulk fermentation) until it doubles in volume. This typically takes about 50 minutes at room temperature, but may be faster in a warmer environment.
Step 6
After the first proof, divide the dough into portions of approximately 100g each. Gently shape each portion into a ball (pre-shaping) and cover them with a damp cloth or plastic wrap. Let them rest for 20 minutes (intermediate proofing). This makes the dough easier to handle for final shaping.
Step 7
Gently deflate the dough balls and begin shaping them into a baguette form. Press down lightly to remove excess air. (Shaping Step 1)
Step 8
Pinch the seam firmly to seal the baguette. (Shaping Step 2)
Step 9
Gently stretch the dough to your desired baguette length. (Shaping Step 3)
Step 10
Ensure the smooth side of the dough is facing upwards. (Shaping Step 4)
Step 11
Tuck in the sides and ensure the shaping is neat to prevent bursting during baking. (Shaping Step 5)
Step 12
Make any final adjustments to achieve the desired baguette shape. (Shaping Step 6)
Step 13
Place the shaped baguettes onto a baking sheet lined with parchment paper or lightly floured. Leave some space between them.
Step 14
Cover the shaped baguettes with a damp cloth or plastic wrap for the second proof. Let them rise until they double in volume, which should take about 60 minutes.
Step 15
Generously mist the surface of the proofed baguettes with water. Preheat your oven to 280°C (536°F), then reduce the temperature to 220°C (428°F) and bake for 10 minutes. If your oven doesn’t have a steam function (mine doesn’t either!), you can create steam by preheating your oven to its highest temperature for at least 20 minutes, then placing a baking tray with a few ice cubes on the bottom rack as you put the bread in. Be aware this can cause a rapid temperature drop, so ensure thorough preheating.
