Spicy Cheesy Baguette with Fire Chicken Sauce
Crispy & Chewy! Easy No-Knead Fire Chicken Cheese Baguette Recipe
A spicy baguette made with fire chicken sauce! Is this the true K-baguette, getting spicier with every bite?!
Baguette Dough- 170g bread flour
- 82g cake flour
- 5g salt
- 1g instant dry yeast
- 190g water (190ml)
- 22g fire chicken sauce
- Bread flour for dusting, as needed
Topping- Ketchup, a small amount
- Shredded pizza cheese, as needed
- Shredded cheddar cheese, a small amount
- Ketchup, a small amount
- Shredded pizza cheese, as needed
- Shredded cheddar cheese, a small amount
Cooking Instructions
Step 1
Dissolve the instant dry yeast in water (using water between 17-19°C will result in a dough temperature of 20-22°C). A lower dough temperature leads to a better crumb structure in baguettes!
Step 2
Once the yeast is dissolved, add the salt and mix well. Salt enhances flavor and strengthens the gluten network.
Step 3
Add the cake flour, bread flour, and fire chicken sauce. Mix until no dry flour is visible. The dough might seem sticky at first, but it will come together.
Step 4
Lightly spray some water inside a glass container. This water acts as a release agent, preventing the dough from sticking, making it easier to handle.
Step 5
Place the dough into the water-sprayed glass container and cover with a lid. Let it ferment at room temperature (20-24°C) for 30 minutes. Placing the glass container on a cool table can help regulate the fermentation speed.
Step 6
*Folding (folding) technique*: Gently fold the fermented dough from the top, bottom, left, and right sides. Imagine you are incorporating air into the dough as you fold. This technique is key to achieving the characteristic open crumb structure of baguettes.
Step 7
Cover the container again and let it ferment at room temperature for 1 hour. During this time, the dough will rise and develop flavor.
Step 8
Repeat the folding process once more. Then, cover and let it ferment at room temperature for another 30 minutes. Repeating the folds strengthens the gluten structure.
Step 9
Dust your work surface generously with bread flour and carefully turn out the dough. If you invert the glass container and tap it gently, the dough should release easily.
Step 10
Using a dough scraper, divide the dough into two equal pieces. You can adjust the size based on your preference for baguette length.
Step 11
Gently pat the dough to remove only the very large air bubbles. Avoid pressing too hard or eliminating all small air pockets, as this can result in a dense, gummy texture.
Step 12
Now, to shape the dough, fold it twice from top to bottom, preserving as much gas as possible. This is a pre-shaping step to set the dough’s structure before final shaping.
Step 13
Cover the dough with a dry kitchen towel and let it rest at room temperature for 20 minutes. This resting period allows the gluten to relax and the crumb structure to regenerate.
Step 14
*Shaping the baguette*: Gently pat the dough to release large bubbles, then roll it up three times from top to bottom. Be careful not to deflate the dough excessively during this process!
Step 15
Pinch the seams of the dough firmly together. This ensures the baguette holds its shape during baking and prevents it from opening up.
Step 16
Place the shaped doughs seam-side down on a kitchen towel dusted with flour. (The board shown was made from a cut-up shipping box, covered with plastic wrap.) Cover with another towel and let proof at room temperature for 1 hour.
Step 17
About 20 minutes before the proofing is complete, preheat your oven and a baking sheet (or pizza stone) to 240°C (465°F). A hot oven and surface are crucial for good oven spring.
Step 18
Carefully transfer the proofed dough onto a baking sheet using a board or a baker’s peel.
Step 19
Score the top of the dough with a floured cutter or a sharp knife. (Refer to the video for detailed scoring techniques!) If scoring three times is difficult, a single long slash down the middle is also acceptable. Scoring allows the baguette to expand evenly.
Step 20
Transfer the baking sheet with the scored dough onto the hot preheated baking steel or tray in the oven. Immediately spray the oven walls with water for about 10 seconds to create steam. Bake at 240°C (465°F) for 5 minutes, then immediately reduce the temperature to 200°C (390°F) and bake for another 15 minutes. (Steam helps create a crispy crust).
Step 21
Remove the baked baguettes from the oven and let them cool slightly.
Step 22
Here’s a look at the inside of the baguette after slicing! Isn’t that open crumb beautiful?
Step 23
Spread a thin layer of ketchup on the cut side of the baguette, top generously with pizza and cheddar cheese, then use a kitchen torch to melt and lightly brown the cheese, imparting a delicious smoky flavor.
Step 24
Behold the ‘Fire Chicken Cheese Baguette’ with its wonderfully stretchy cheese! The combination of spicy fire chicken sauce and savory cheese is irresistible.
Step 25
It’s crispy on the outside, chewy on the inside, with a delightful kick from the sauce and richness from the cheese. Absolutely delicious and addictive!
Step 26
(Here’s a friendly tip on how to store it!) Place the cooled baguette in an airtight plastic bag, removing as much air as possible before sealing. Store in the freezer.
Step 27
To thaw: Microwave the frozen baguette with a cup of water for about 1 minute 30 seconds. You’ll have a warm and chewy baguette ready to enjoy! For extra crispiness, lightly toast it in a pan after microwaving.
Step 28
Thank you for reading! Follow my channel for delicious new recipes every week. Happy baking!
