Best Demi Baguettes With Yecora Rojo Wheat Recipes

BIROTES SALADOS (MEXICAN SOURDOUGH BREAD)

Steps:

• Starter Build
• Mix the ingredients for the birote sourdough starter 3-4 hours before you plan to mix your dough. If you need a longer build time, use less starter and replace with more flour and water (e.g. 40 grams sourdough starter, 30 grams water and 30 grams additional flour).
• Cover and let the starter ripen somewhere warm until it is at least doubled in size.
• Final Dough Mixing
• Combine all the dough ingredients in a large bowl, including the ripe sourdough starter, and mix until everything is well incorporated, then cover.
• Over the next hour, do three sets of stretching and folding of the dough with 20-minute rests in between. After just the first round, the dough should feel cohesive with almost nothing coming off on your hands. If it's somehow very wet still and not holding together, add a 30g (1/4 cup) more flour.
• When the dough has almost doubled in size, scrape it out onto a well floured work surface.
• Shaping
• Divide the dough into five (237g) or six (197g) pieces, and roll each piece into a ball.
• Let the dough briefly rest while you flour your linen couche or tea towel where the dough will proof.
• Flip over a dough ball and pinch it into an oval, then roll it into a tapered tube. If it still feels loose, stitch the tube tighter and then re-roll it. You can see a short video of this below.
• Place the shaped dough seam-side up on the couch and fold the linen a bit to give the dough side support. Repeat with all the dough pieces and then cover with the couche or another tea towel.
• Final Proof and Baking
• Let the dough proof for about one hour while you prep your oven.
• Put a stone, steel, or baking sheet on your oven's middle shelf. If you have a large roasting pan, plan to use it over your dough and stone for steam. If not, put an aluminum pan with a pinhole poked into it on the oven shelf under the stone. This creates a drip system for steam. When making the pinhole, test over your sink that water drips through it about 1-2 drops a second.
• Preheat your oven set-up to 500°F for 30 minutes.
• Place a sheet of parchment paper on an upside down or rimless baking sheet.
• When oven preheat and final proof are complete, boil a cup of water in the microwave if you're doing the drip pan.
• Flip the birotes onto the parchment paper and score them down the center and at a slight ~60° angle (as opposed to 90°).
• Slide the parchment sheet onto your hot stone. Immediately pour the cup of boiling water onto the aluminum pan below or place the inverted roasting pan over your dough, and close the oven door to trap the steam.
• Bake for 10 minutes at 500°F (with the roasting pan over the dough if using).
• Turn the oven temperature down to 475°F (remove the roasting pan) and bake another 10 minutes. Rotate the baguettes if needed to get even browning.
• Turn off the oven and prop open the door with a wooden spoon for an additional 10 minutes.
• The birotes can be left out for 1-2 days, after which it's best to wrap them to keep them from hardening and toast them before eating to re-crisp the crust. You can also wrap and then bag them to freeze as soon as they've cooled completely. Defrosting info can be found here.

EINKORN AND AMARANTH SOURDOUGH BREAD REVISITED

Steps:

• Mixing, Gluten Development & Bulk Fermentation
• Mix all of the ingredients together in a medium bowl until they're well incorporated. Cover and let the dough rest 30-60 minutes.
• Laminate the dough 1-2 times. This can be done in quick succession or with a rest in between. Return the dough to the bowl, cover and let it rest about 30 minutes.
• Perform 3-4 rounds of coil folding/stretching and folding at 20-40 minute intervals.
• End the bulk fermentation when the dough is puffy and bubbly. In my oven with the light on (mid-80s), this dough fermented about 4 1/2 hours.
• Pre-shaping, Bench Rest, Shaping
• Scrape the dough out of your bowl and onto a lightly floured countertop. Preshape the dough into a ball, cover it with your bowl, and let it rest 20-60 minutes. Aim for the shorter side of that range if the dough is webby and very fermented, and longer if it seems less fermented.
• Flour the rested dough and your proofing basket. Flip the dough and shape it into an oval, round or oblong loaf. Flour the shaped dough and place in your proofing basket seam-side up.
• Final Proof
• For the final proof, aim for an expanded dough that doesn't rebound when gently poked. In the case of this dough, I left it at room temperature for about 70 minutes and then popped it into the freezer for 20 minutes. Overnight refrigeration works, too, as does room temperature only, and many combinations of warm and cold.
• Preheating & Baking
• Before the final proof is over, preheat your oven and baking vessel to 500F for 30 minutes.
• Flip your dough directly into the base of your baking vessel, or flip it onto parchment paper and then transfer the dough and parchment to the base of your vessel.
• Score the top of the dough.
• If your baking vessel is made of clay, you can paint the dough with water if you want to remove excess flour and add more steam to the process. If your baking vessel is made of cast iron, you can add an ice cube under the parchment paper.
• Cover and return the vessel to the oven.
• Bake:
• 15 minutes at 500F with the lid on. If your baking vessel is made of cast iron, add a baking sheet under your baking vessel after this stage.
• 10 minutes at 450F with the lid on.
• 5-10 minutes at 450F with the lid off.
• The internal temperature of your bread should be at least 205F when you remove it from the oven. Let the dough cool for several hours before cutting.

DEMI BAGUETTES WITH YECORA ROJO WHEAT

Steps:

• MIXING AND BULK FERMENTATION
• Mix all of the ingredients in a stand mixer with the dough hook attachment for 5-10 minutes, scraping down the sides if necessary. If you don't have a stand mixer, mix in a bowl by hand, and then transfer to a floured countertop and knead for 5-10 minutes.
• Transfer the dough to a lightly oiled bowl, cover and let it rest about 30 minutes.
• Lift the entire dough out of the bowl with both hands, stretch it until it is long (without tearing it) and roll it up. Then turn it 90' in your hands and repeat this stretching and rolling. Repeat until the dough is too tight to stretch and roll. Return the dough to the bowl, cover and let it rest again for about 30 minutes.
• Repeat the stretching and rolling followed by a 30 minute rest at least 1-3 more times. (I was only able to do 2 rounds for the bread photographed above, but I usually do 4 rounds total.)
• Let the dough continue to rise until it is puffy and aerated. (For this batch of baguettes, it was about 5 hours from the initial mixing in room temp of about 75F. A later batch was 7 hours at 69F.)
• PRESHAPE AND BENCH REST
• Scrape the dough out onto a lightly floured counter and divide it into four pieces about 280g each.
• Pre-shape into four rounds and cover with a large bowl or slightly damp towel.
• Let the dough rest for 20-30 minutes.
• SHAPING
• Prepare a linen couche or a couple of tea towels by rubbing flour into them and making four channels for the baguettes to lie in.
• Lightly flour your counter and flip a dough ball onto the flour. Shape your dough into four demi baguettes using the technique depicted in the video at the end of this recipe. (Stretch the dough into a small square. Fold down about an inch of the top of the square, pat the seam down, then fold the sides in about an inch. Repeat until you have a tube, then roll and pinch the two edges of the tube.)
• Transfer the demi baguettes to the channels in the couche and cover with a slightly damp tea towel.
• PROOFING AND OVEN PREP
• Let the dough proof at room temperature for 30-60 minutes, while you prep your oven.
• Baking Stone or Steel or Baking Sheet (not non-stick): Put the stone, steel or baking sheet in the oven middle shelf, and put an aluminum pan with a pinhole in it on the oven shelf under the stone or steel. This creates a drip system for steam. When making the pinhole, test over your sink that water drips through it about 1-2 drops a second.
• Challenger Bread Pan (baking vessel with a flat base, fits two demi-baguettes): Put the pan(s) in the oven. If you have two pans, you'll bake all four baguettes at once. If you have one pan, you'll do two bakes, back-to-back (more below). Steam is trapped inside the vessel and no drip pan (or spraying) is needed.
• Preheat your oven at 500F for 30 minutes.
• BAKING
• When proofing is complete, flip the baguettes onto parchment paper (two per parchment works well).
• Score the baguettes 2-3 times on the diagonal.
• Baking Stone or Steel or Baking Sheet (not non-stick):
• Using a peel or upside down baking sheet, slide the parchment sheets onto the stone and immediately pour a cup of boiling water onto the aluminum tray below. Quickly close the oven door to trap the steam.
• Bake at
• 500F for 15 minutes (rotate if needed)
• Turn off the oven, prop open the door with a wooden spoon, and leave the baguettes in the oven for an additional 10 minutes.
• Challenger Bread Pan:
• Remove the hot pan base(s) from the oven.
• Lay doubled over aluminum foil rectangles onto the bases of your pans.
• Using a peel or upside down baking sheet, slide the parchment onto the aluminum foil.
• Cover the pans and put them in the oven.
• Immediately lower the oven temperature to 450F.
• Bake at
• 450F for 12 minutes lids on.
• Remove the lids and bake an additional 6 minutes. If you have only one pan, make sure you leave the lid in the oven after you remove it so it doesn't cool down for your second batch.
• Add a baking sheet under the bases and bake an additional 6-10 minutes, depending on the crust color you prefer.