Create Artisan Sourdough Baguettes | Marceau Dauboin | Skillshare

Playback Speed


  • 0.5x
  • 1x (Normal)
  • 1.25x
  • 1.5x
  • 2x

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

9 Lessons (15m)
    • 1. Welcome!

      1:21
    • 2. Rustic Baguette Recipe Introduction

      1:09
    • 3. Initial Dough Mix

      1:07
    • 4. Second Dough Mix

      0:56
    • 5. Slap & Folds

      1:35
    • 6. Stretch & Folds

      1:14
    • 7. Dough Shaping

      3:27
    • 8. Bake Your Baguettes!

      2:50
    • 9. Baguette Recipe Conclusion

      1:12
  • --
  • Beginner level
  • Intermediate level
  • Advanced level
  • All levels
  • Beg/Int level
  • Int/Adv level

Community Generated

The level is determined by a majority opinion of students who have reviewed this class. The teacher's recommendation is shown until at least 5 student responses are collected.

565

Students

--

Projects

About This Class

In this class you will learn the methods & techniques to make your very own Artisan Rustic Baguettes using your own Sourdough Starter! This class also serves as the introduction to some of the more complex baking techniques which we will be exploring using simple yet informative instructions that you will be able to implement throughout your Sourdough Baking Journey!

In this class, we will be going over various intermediate baking techniques such as Slap & Folds, Baguette Dough Shaping & Advanced Proofing, all of these will help you achieve Sourdough Baguette Mastery!

Included in this class is also a free PDF guide containing all recipe Ingredients & Instructions for quick and easy reference.

All baking temperatures & measurements are provided in both Metric & Imperial units for complete ease of use.

Be sure to have your Sourdough Starter Ready because there is no better way to begin making Artisan Sourdough Baguettes than with this class!

Meet Your Teacher

Teacher Profile Image

Marceau Dauboin

Artisan Baker/Owner at The Yeastie Bois

Teacher

Hi there, I'm Marceau! I am a half French, half South African 20 year old based in Cape Town, South Africa. I have been baking as a hobby from my teens up until 2019 when I opened my own Artisan Home Bakery called The Yeastie Bois.

Since then I have written 3 Cookbooks and have published many classes on how to bake some of my favourite Breads, Pastries & Desserts!

Doing this has allowed me to share my love of baking on a level that I could never have imagined possible and I am so incredibly humbled & thankful for that.

See full profile

Class Ratings

Expectations Met?
  • Exceeded!
    0%
  • Yes
    0%
  • Somewhat
    0%
  • Not really
    0%
Reviews Archive

In October 2018, we updated our review system to improve the way we collect feedback. Below are the reviews written before that update.

Why Join Skillshare?

Take award-winning Skillshare Original Classes

Each class has short lessons, hands-on projects

Your membership supports Skillshare teachers

Learn From Anywhere

Take classes on the go with the Skillshare app. Stream or download to watch on the plane, the subway, or wherever you learn best.

Transcripts

1. Welcome!: welcome to the sowed. A masterclass on creating your very own rustic forgets. My name is Muscle. Dewan and I have been baking artisan sourdough breads from the age of 16. Up until 2019 when I opened my very own artisan home bakery called the Easter Boys begets on essential staple to almost every meal in France. And as a part Frenchman myself, I feel almost obliged to share this incredible bread with you. So with that said, in the following eight detailed lessons, you'll be learning the techniques and mysteries behind the rustic. Forget I would recommend this recipe to more intermediate bakers, as it may be slightly overwhelming for beginners. But with that in mind, I have attempted to make the instructions as clear and straightforward as possible in order to maximize your learning ability. With this in mind, you will also be needing a powerful sourdough starter, which is why I have also created a dedicated Souders started Kloss, which only uses two ingredients but produces unparalleled baking results. You can find this class and others on my skill share profile, and, of course, if you want to keep up to date with all of my classes and recipes. Be sure to click the follow button above. But with that all said, if you're ready to jump into making your very own rustic forgets, I shall see you in the following lesson. 2. Rustic Baguette Recipe Introduction: Welcome to the introductory lecture on the most popular French bread recipe, the rustic Forget. For this sowed a recipe, which makes four begets. You will need 700 grams or £1.54 off cake wheat flour. 590 grams or £1.3 of water, 13 grams or 0.0 £29 of salt and 64 grams or £0.14 of dry, mature sado starter. Remember to prepare your starter the night before, but do note that the recipe calls for a special dry sourdough starter, which should be prepared in a different container to that off your usual jaw. Create the starter with 16 grams, or 0.0 £35 on matures. Datta 32 grams, or £0.7 of cake, wheat flour and only 16 grams, or 0.0 £35 off water, makes that using your fingers for a few minutes and total starter forms of small bull and then cover it for tomorrow. With that said, I hope that you have enjoyed this lecture and I shall see you in the next one 3. Initial Dough Mix: Welcome to the lecture on the initial dynamics. Begin by placing your ball and your scale and adding 700 grams or 1.54 pounds of cake, wheat flour. Shake that down a little, and then at 500 grams or 1.1 pounds of lukewarm water to your flour mixture. Note that the additional 90 grams or 0.2 pounds of water will be added authored the orderlies rest period is completed. From there you want to begin generally mixing by hand until all of your flower is fully incorporated into the water. Once mixed, scrape off any excess dough from your fingers and cover your bowl with a damp cloth before leaving it to rest for one hour. This orderlies rest period is longer than that of other recipes as begets tend to dry out and go stale much quicker due to their shape. To counteract this, you need a longer or to lease, which will allow the flower to absorb a maximum amount of moisture and therefore last longer. With that said, I hope that you have enjoyed this lecture and I shall see you in the next one. 4. Second Dough Mix: Welcome to the lecture on the second row mix, where we will be adding the final three ingredients. Once the one-hour or police rest period is complete, add the remaining 90 grams or 0.2 pounds of water. From there, add 13 grams or 0.029 pounds of salt. And finally, add the 64 grams or 0.14 pounds of dry mature sourdough starter that you prepared the night before. Make sure to spread it evenly before mixing. You will notice that the added water might take awhile to incorporate into your dough, but this is perfectly normal. Simply continue mixing for a few additional minutes and the water will be absorbed into your dough. When that is done, KVL bowl with a damp cloth and let it rest for 15 minutes. Thank you very much for your time and I shall see you in the following lecture. 5. Slap & Folds: Welcome to the lecture on slap unfolds due to the high amount of water present in your dough at very much lacks consistency and is why we need to develop it's gluten to make the dough a little firmer. To begin dump your dough onto an unflustered work surface. You may notice that the dough begins to immediately flatten as this is a sign of undeveloped gluten. For this technique, you're going to need both hands. So begin by scooping up from the front and the back before slapping it down on your work surface and folding the remaining DO over the front. Again, just to reiterate, script the dough up from both sides, slap it down on your work surface and then fold the remaining DO over itself. Continue doing this technique for five to ten minutes, increasing in speed and power as you go. Once the dough begin to smoothen out and stick less, place it back in your ball with a damp cloth on top and let it rest for 15 minutes. Once those 15 minutes are complete, repeat the exact same slap unfold process one final time for an additional five to ten minutes. When that is done, Place Order back in your bowl with a damp cloth and now let arrest for 30 minutes. By the end of this process, your door should already be much more consistent than before, but still not quite enough just yet. So in the following lecture, we shall be exploring the final gluten development technique that you should all be familiar with. The stretch and fold. 6. Stretch & Folds: Welcome to the lecture on stretch unfolds. Once your dough has rested for 30 minutes, remove the cloth from the top of its bowl and begin to stretch the side of the dough as high as possible without tearing before folding it back over itself. Repeat this step all around the dough before covering it, backup and letting it rest for an additional 30 minutes. Repeat this entire technique and additional two times for a total of three stretched unfolds with 30 minute intervals. By the end of the third, you will have successfully developed sufficient gluten to give this wet dough its consistency, which is essential when baking begets. After completing the final stretch unfold, Luchador rest for one hour at room temperature. When that is done, cover your bowl with two wet cloths or even plastic wrap and let it rest in your fridge overnight for a maximum of 21 hours. It is essential that you will beget DOE does not lose any moisture overnight. So make sure that there aren't any holes in your bowl cover where egg passthrough. With this said, I hope that you have enjoyed this lecture and I shall see you tomorrow for the next one. 7. Dough Shaping: Good morning and welcome to the lecture on DOE preparation. To begin, dump your dough onto an unflustered work surface. We are going to be dividing our dough into four separate bulls. So take out your bench scraper or spatula and rinse it under water to make it slightly easier to cut and work with the data. With that said, do be careful not to add too much moisture or your begets may lose their consistency. So begin cutting your dough into four equal pieces. From their shape them into tight bulls with your spatula or bench scraper by repeatedly pushing the dough under itself. As you can see here. Complete this process for all dough balls and then leave them to rest, uncovered for 30 minutes. When those 30 minutes are done, flower the top of one of your dose and spread it evenly across its surface from their usual spatula or bench scraper to flip your DOI flower side down. Now pull the entire side of the door furthest away from you over to its center. Then repeat this by pulling the remaining side that is closest to you over its center as well. And then full both ends of the DOE over themselves. You may now pinch the dough together with the two sides meet at the center. The goal of this process is to redevelop some of that gluten and ensure that the entire outer surface of the beget is lightly flowered and relatively dry. Add some additional flower to the work surface around your dough, and then begin gently rolling and stretching it with both hands to form it into a beget. When that is done, put your prepared though aside and complete the same process for all remaining door. Just to go over it one more time, pull the site of the DOE furthest from you over its centre, and then do the same thing for the remaining side. Pinch them together at the center, and then fold the ends over themselves. From their began rolling and stretching the dough and enlightening flowered surface to shape them into begets. When you have prepared all of your dose, Take out a smooth textured cloth and generously flour. It's entire surface. Now take over extended dose and tightly placed them side-by-side on your proofing cloth to separate the dot's. However, we showed the first create a range between each one with two cloth. If you'll begets are too difficult to move from your work surface, however, you may want to first use or bench scraper or spatula to detach the dough. Once you have tightly placed all of your dose for both sides of the cloth over your begets. And then place two boards on either side for support. And this will help prevent your dose from flattening out. When that is done, place a cloth over your begets and let them proof at room temperature for two hours. With that said, thank you very much for your time and I shall see you in the following lecture. 8. Bake Your Baguettes!: Welcome to the second last lecture in this section, where we shall be baking out delicious rustic begets. Once you'll be get's have been proved for two hours, begin by creating your oven to 260 degrees Celsius or 500 degrees Fahrenheit. At the same time, insert a baking tray half filled with water into the floor of your oven. This will help prevent the bottom of your begets from burning while the created steam or increase the crispiness of your crust. Let that pre-heat in your oven for 25 minutes. While your oven is coming to temperature, flower the top of your beget dose, and take out a large baking tray, preferably one that is slightly longer than your begets. Once that is done generously flower your tray and then begin transferring your proof dose over. A small technique that has helped me a lot during the step is to first detach the door from the cloth using my fingers so that it does not stick or pool when being lifted. From there, take out a long breadboard or any sort of Planck and flower one of its sides. When that is done, place a between two of your loaves and carefully but swiftly pull the clot over so that it falls onto your board. You may then gently place it on your flour baking tray with enough space to not touch the other loaves. Repeat this with all remaining begets. Once all the loaves have been transferred, you may reshape them slightly to better Federal tray and then begin scoring your dose. Traditionally begets Oscar diagonally three times over the length of the life, and this is what we shall be doing today. Be sure to use an extremely sharp knife however, or you may have difficulty cutting the wet dough. At this point if your oven has not yet completed its 25-minute preheat, you may cover your begets with a dry cloth to prevent them from drying out. To pass the time, feel free to prepare yourself a delicious cup of tea. Once your oven is preheated, drop its temperature to 250 degrees Celsius or 482 degrees Fahrenheit. From there, remove the cloth from your baking tray and then gently flowery or begets before placing them into a middle rack in your oven. Do be careful when opening your oven door. However, as the hot steam can be very dangerous. Once that is done, set a timer and natural begets baked for 20 minutes. Once those 20 minutes are done, carefully open your oven door to remove the water tray and job your ovens temperature to 220 degrees Celsius or 428 degrees Fahrenheit, and continue baking for a final 15 minutes. With that said, thank you very much for your time and I shall see you in the final lecture. 9. Baguette Recipe Conclusion: Welcome and congratulations for making it to the final lecture in this rustic beget recipe. When the final 15-minute big-time is complete, carefully remove your baking tray from your oven. And there you are, your very own rustic begets. They will be extremely hot however, so I'd recommend you let them rest for five to ten minutes before handing or cutting them. As you can see, the base is light and will be easy to cut through thanks to the added water tray. But again, do be careful to not burn your fingers. Begets are one of the most popular brands in the world, but especially in France. And for very good reason, they're absolutely delicious and perfect use in almost any meal, whether that be for breakfast toast, or in a delicious dinner soup. But gets all slightly more challenging to make when compared to some other recipes. But in my opinion, it is absolutely worth it. With that said, do you remember that this recipe is also available in PDF form for quick and easy reference as an additional resource below. I hope to see you in the following recipe for which I am extremely excited to share with you the first sourdough Pastry in this course, the croissant.