Traditional Baguette with Corn Flour

This baguette has a fantastic texture and flavor. It’s a bit of work but well worth the effort. If you need a fresh baguette for tomorrow, here’s the recipe:

Ingredients:

For the corn flour mixture:

• 260 g water
• 160 g corn flour (I used the kind for polenta)

For the main dough:

• 400 g cold water
• 550 g flour
• 30 g melted butter
• 16 g salt
• 3 g fresh yeast (I used 6 g because I didn’t leave it to rise overnight)

Instructions:

Prepare the Corn Flour Mixture: Bring 260 g of water to a boil. Add the corn flour and cook it like polenta until it thickens. Transfer it to another bowl, cover with plastic wrap, and let it cool down.

Make the Dough:

1. In a mixing bowl, combine the flour, water, melted butter, salt, and yeast. Mix briefly to combine.
2. Add the cooled corn flour mixture and mix it together first on a low speed, then knead on medium speed for about 15 minutes. This step is crucial to get the dough to be elastic and stretchy—almost like it can be pulled apart when you grab it.
3. After kneading, place the dough in a plastic bowl, cover it, and leave it at room temperature for 1 hour.

Shape the Dough: After the dough has rested for 1 hour, don’t knead it too much. Gently stretch it from all sides like folding a tablecloth, then cover it and place it in the fridge. Let it chill for an hour.

Shape into Baguettes:

1. After refrigerating, take the dough out and let it rest for 1 hour at room temperature.
2. On a floured surface, turn the dough out. Don’t overwork it, just divide it into two portions and gently shape them into baguettes (see the pictures). Twist them like a rope to form the classic baguette shape.
3. Place the dough onto parchment paper and leave it to rest for another hour.

Preheat the Oven:

Preheat your oven to 250°C (480°F). Place a small pan of water in the oven to create steam.
Carefully transfer the baguettes to the hot oven and bake for 10 minutes at 250°C (480°F). After 10 minutes, reduce the temperature to 190°C (375°F) and remove the pan of water from the oven.
Bake for another 30 minutes until golden brown.

Cool and Serve: Let the baguettes cool slightly before slicing and enjoying the delicious, crispy crust and soft interior!

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This baguette recipe, with corn flour, is perfect for a special treat. The corn flour gives it a unique flavor and texture. Enjoy fresh with butter or your favorite toppings!