Pizza Today - April 2016 - 40

the formed dough in a steamy environsuccess using a combination of highadditional five to 10 minutes.
ment to rise from the carbon dioxide
gluten pizza flour (11- to 14-percent
After the second resting, roll to your
activity. Temperature is everything. I've
protein) combined with all-purpose
desired length, getting smaller in the
stuffed the last spot in my store with a
flour and just bread flour. For simplicend. Be careful to make the tube even
proofer - the best decision I've made.
ity's sake, this is using bread flour.
all the way down and either proof in a
* Baking: After
couche (a linen
talking to numerous
blanket that bakOne Batch Baguette and Ciabatta Recipe
pizza makers, their
ers use to dry the
biggest concern
dough and form
Ingredient
US
Volumetric
Metric
is how breads are
the baguette) or
Bread Flour
25-pound bag (400 ounces)
25-pound bag
11.34 kg
baked in deck and
on a sheet pan
Salt
7.95 ounces
about ¾ c (11.5 tablespoons)
227 g
conveyor ovens. Face
dusted with corn
Instant yeast
2.95 ounces
between 1/3 & ½ c (6.75 tablespoons) 91 g
it: to sell a loaf of
meal for
Water
258.80 ounces
about 2 gallons (+/- 2 cups)
7.37 kg
bread, it has to look
15 minutes.
Starter
As needed
nice. After years of
Score the tops
selling bread facewith a razor
to-face, I've found that people are like
blade and bake at 425 F for 20 to
bass (yes, the fish) -- they get turned
Base Baguette recipe: A 16-ounce
25 minutes, with steam for the first 10,
on by flashy, shiny breads instead of a
baguette will yield a good-sized (about
or until golden brown.
matte finish. This is best done by steam
two-foot) baguette. If you scale the
in the first few minutes of baking.
entire recipe to this, your yield will be
Ciabattas
Here are two secrets to use in a deck or
between 40 and 42 baguettes.
If you're baking the day of, proof the
conveyor oven to produce a nice, shiny
If you just want to make ciabatta,
covered blob of dough for at least one
finish to breads.
start with the full baguette recipe and
hour and maybe longer. (Note: ciabatta
add 10 pounds of starter and more
should have an open crumb and be very
1) Deck oven steam secret: There
hydration to your liking.
airy.) Then on a heavily floured work
are many ways to steam breads in a
surface, invert the pan and scrape out
deck oven, but the best way is to spray
Baguettes
the entire blob onto the flour. Heavily
water in the oven right after loading
Start out by mixing your batch of
dust the top of the blob with flour.
the bread. The pump sprayers found at
baguette dough above.
If you have edges that are not uniany hardware store's lawn and garden
If you are baking baguettes the day
form, this is ok. Excess can be trimmed
section will give you a lot of wetness
of, bulk ferment your dough in a big
off for rolls or braids. I like to start by
really fast.
ball (what we call a "blob") on your
making it more rectangular. Next, I cut
2) Conveyor oven sheen secret:
dough table for 12 to 15 minutes. Cut
to my desired size. For large ciabattas,
Egg wash the dough right before loaddough into 16-ounce dough balls. Place we cut eight to 10 out of one blob with
ing into a conveyor oven. The egg wash
on an oiled tray with plastic wrap or in
a dough knife. For smaller sandwichshould be made with 75-percent Egg
a dough box. Place in your walk-in for
style rolls we can get as many as 20 out
Beaters and 25-percent water. You can
three to five hours. (Note, you can cold
of one blob.
easily apply with a brush. ( Just keep
ferment the baguette dough for up to
Ciabatta are best proofed on a sheet
away from the garlic butter, which it
24 hours, but after that the dough will
pan with parchment and cooked just
resembles.)
be too chewy.)
like baguettes. n
3) Rice flour secret: Rice flour
To form the baguettes, remove from
JOHN GUTEKANST owns Avalanche Pizza
doesn't turn an off color like flour does
refrigeration and proof or flatten the
in
Athens, Ohio, and has a pizza blog called
in the oven. If you are slashing bread
dough into a circle.
Pizza
Goon. He is an award-winning
for either oven, light rice flour dusting
Fold the top to the middle and then
pizzaiolo,
baker, teacher, speaker and
just before you slash will contrast the
the bottom into the middle, which
slash design nicely and also cover up
creates a crease in the midsection. Press author.
any ugly matte-brown crust.

One Batch Baguette and Ciabatta

This recipe is from my awesome baking manager, Chef Dane Salabak, who
makes excellent baguettes and ciabatta
every day in my pizzeria. We have had
4 0 / P I Z Z AT O D AY. C O M / A P R I L 2 0 1 6

this crease down with your fingertips.
Fold the top over the bottom and
create a seam again by pressing your
fingertips into the edge. The tighter this
seam is the better your results will be
and the less likely a "blow out" will
occur. Let the baguettes rest for an

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MORE bread recipes from John are at
PizzaToday.com/more/livingbread

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Pizza Today - April 2016

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