The recipe comes from Jeffrey Hamelman's cookbook Bread, A Baker's Book of Techniques and Recipes. I had seen the recipe posted on several websites recently.
I have made bagettes before but have never been able to achieve the classic shape and perfect taste with other recipes I have used. This recipe is made with a pâte fermentée, or, a pre-fermented small portion of dough that you mix the night before you want to make the bread and add to the final recipe the next day. Other than kneading the bread dough in my KitchenAid stand mixer, there is no additional kneading required.
Here are my baquettes shaped and ready to rise on the back side of a baking pan.
I ended up with enough baguettes to par-bake and freeze to enjoy with our dinners this week.
Even though making these baguettes is a lengthy process, I am very happy with this recipe and can't wait to try more recipes from Jeffrey Hamelman's book. My husband commented on how good these baguettes tasted!