T80 Heritage baguette

This is our head baker Chris Holister’s recipe for baguettes made with our organic heritage T80 Resilience Blend flour. We mill the flour from a blend of UK grown organic wheats from a mix of different species and varieties (“maslins”). The heritage varieties are selected for their suitability to thrive in local organic farmland as well as their baking properties. By growing a blend of wheats, this offers an insurance policy against changing climate conditions and evolving plant diseases – the reason for calling it our “Resilience Blend”.

The heritage wheats are well suited to creating a good baguette crumb and flavour.

Makes four demi baguettes that can fit on a home oven.

Ingredients:

465g T80 Heritage Flour
325g water, at 35-40C temperature
2g dried yeast
9g salt

Method:

Place all ingredients into a bowl, mix well and then turn out on to your worktop. Knead the dough for 8-10 minutes until the gluten is well formed.

Place the dough in a lightly oiled bowl, cover and leave in a warm place for 45 minutes.

Next fold the dough. To do this imagine four sides then fold the right side to the left, left to right, top to bottom, bottom to top. You should be left with a tighter ball in the middle of the bowl.

Cover the bowl and place it in the fridge overnight.

The next day tip the dough out onto a lightly floured work surface.

Cut the dough into four equal pieces, about 200g each. 

Shape each piece of dough by gently stretching it into a rectangle then perform a letter fold (top third down then bottom third up). You should be left with a sausage size piece which you can then gently roll to make a little long. Don’t go too long or you won’t be able to fit them in your oven.

Place them on a lightly floured couche/tea towel with pleats in-between.

Leave them at room temp for 1 hour.

Transfer them to a floured peel or upside-down tin baking tray. Slash with a razor blade then slide them onto a pre heated baking stone and bake at 250oC with lots of steam (pour boiling water into a hot tray at the bottom of the oven) for 10-15 minutes.