Extremely Open Crumb French Baguette | My Fav Sandwich Bread

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When I was living in London, there was a small shop in Clapham Common that made these awesome French Baguettes with butter and ham, the famous “Jambon Buerre”. The image and the taste of that sandwich is imprinted so well in my mind: extremely crunchy and light baguette with an airy and soft texture inside, with salted butter and parma ham. One of my favorite sandwiches ever, a small bite of heaven.
This is my method to make Baguettes weekly, using the original French method and although the top of the bread it’s not perfect and how I’d like it, I find the shape and texture to be extremely satisfying. I like to cook this bread 5 minutes more than a normal baguette to achieve that crispiness and an open crumb that make this bread one of my all-time favorites.

INGREDIENTS AND RECIPE HERE: https://www.milezerokitchen.com/blog/frenchbaguette

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Hello everyone, and welcome back to MZK! Just bought this awesome book, and I was reading about bread… *stomach growling for bread* I’m hungry! It’s time to bake. Let’s make French baguettes. Bread Flour – 450 gr Water – 293 gr We’re going to use the autolyse method,

And just going to mix flour and water first. autolyse 30 min (rest) the gluten will develop on its own, and the flour will absorb all the water nicely. Dry Yeast – 3.6 gr Malt – 9 gr Let’s mix for a couple of minutes More Water – 90 gr

This needs to be added very slowly, so the dough won’t break. Let it absorb it little by little. Don’t rush it! 🙂 Salt – 9 gr Total mixing time – 20 min Rest 1 hour It’s a beautifully hydrated dough! Now we’ll do some stretches and folds, to create some resistance,

And make our dough stronger. Rest 30 min It’s bedtime… Refrigerate 48 hours Goodnight dough! See you in two days! This dough got super active. Look at that. I’m very happy. And it smells wonderful… this bread will be very tasty. My oven is not huge, so I’ll divide the dough into small baguettes,

200 gr each The first shape, is just to make our dough nice and rounded. Bench rest for 10 min I highly recommend buying a baguette couche, this fabric will prevent the baguette from sticking. I’ll leave the one I bought in description. 🙂 Here’s how I do the final shaping.

The final shape is to give our bread, the classic baguette look. One important recommendation: try to avoid flour when you’re rolling it, or the baguette will slide too much over your hands. Final rise 1 hour To move the bread from the bench to the oven, I’m using a peel + parchment paper.

And to move the baguette onto the peel, I’m using a long piece of cardboard 🙂 I’m not very good at scoring… 🙁 so I’m using my scissors to make some simple cuts. First bake is 15 min 500 F or 260 C And for the steam, I use ice cubes next to the bread.

Bake 10 more min without the steam, at the same temp. I love golden bread! Baguettes cool much faster, roughly 30 min, and they are absolutely delicious, when they are freshly baked. Let’s have a look at THAT crumb. Beautiful and irregular. It looks so damn light. AND…

…this is my favorite way to enjoy this bread. Butter… …and prosciutto. Guys, this was insane. Favorite sandwich EVER. The bread is crispy outside, very soft in the middle. The ham, the butter… I’m in heaven. See you later peeps!