Wild Nut BAGUETTES (Overnight Prep)

Although I don't usually like baguettes, they were requested for a potluck to accompany chicken curry. I never back down from a challenge and was quite impressed by a new baking technique. This experience made me appreciate baguettes afterward.

Ingredients

• 500 g all purpose flour King Arthur brand is recommended about 3 1/2 cups, using 'scoop and swipe' method

• 360 g water about 1 1/2 cups + 1 Tbsp

• 10 g salt about 2 tsp

• 3 g instant yeast about 1 tsp; also known as Quick Rise or Rapid Rise yeast

• 25 g honey about 1 Tbsp

• 1 tbsp polenta

• 50 g pine nuts

• 50 g sunflower seeds

Instructions

• Night before

  1. Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.

  2. Add pine nuts and sunflower seeds.

  3. Every 1/2 hour x 3 times: stretch and folds, flipping the dough upside down after each set.

  4. Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.

• Prep

  1. Line large baking tray with parchment paper

• Mix

  1. Turn the dough on a lightly floured work surface.

  2. Divide into 3 equal parts and shape into rectangles.

  3. Cover and let rest for 45-60 minutes.

  4. Starting preheating the oven to 240°c with a bread pan filled with hot water on the bottom rack.

  5. Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.

  6. Place on a lightly floured dough, seam side up.

  7. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.

  8. Sprinkle a large baking tray with the polenta, before placing the loaves (seam-side down) onto the tray.

  9. Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour.

  10. Using a sharp knife or a razor blade, make 3 scores on each baguette.

  11. When scoring, use a swift and firm motion to ensure nice and clean cuts.

  12. Open the oven and slide the baguettes off onto baking tray.

• Cook

  1. Close the oven and reduce temperature to 220°c

  2. Bake for 15 minutes.

  3. Remove the water pan, rotate the baguettes, drop the temperature to 200° c and continue baking for another 15 minutes or until deep golden brown.

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