The MAX AC Channel #145: Baguette (Clair Obscur: Expedition 33)

Hello everyone and welcome back to another episode of the Max AC Channel. For this month’s theme, we will be doing our third round of AniMay, where we will be making four more recipes inspired by four different animated pieces of entertainment. For our last episode this round, we will be visiting the City of Lumiere where we will make some Baguettes from Clair Obscur: Expedition 33.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel for more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for full recipe!)
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BAGUETTE (3-4 Loaves)
Ingredients:
- Some poolish, which you can make with
- 3.5g (½ packet) instant/active dry yeast -or- 1 tbsp healthy sourdough starter (if you have some)
- 120g (½ cup) room temperature water (or warm water if using active dry yeast)
- 120g (1 cup) bread (or all-purpose) flour
- 3.5g (½ packet) instant/active dry yeast
- 240g (1 cup) room temperature (or warm) water as needed
- 420g (3½ cup) bread (or all-purpose) flour
- 12g (2 tsp) salt

Instructions:
1. First, we’ll prepare the poolish, so in a mixing bowl, add in your 120g of water and mix in your starter or 3.5g yeast (letting it rest for 10-15 minutes in the warm water to activate it if using active dry yeast). Then, once your yeast is bubbling and active (or if you’re using instant yeast or the sourdough starter), mix this with your 120g of flour until everything is well combined. Then, cover this with a towel and let this proof on the counter for at least 45 minutes up to 12 hours or 12-24 hours in the fridge.
2. Once your poolish is covered in bubbles, it’s ready to be mixed with the rest of the ingredients, so in a large mixing bowl, add the poolish along with the rest of the yeast, water, flour, and salt, and fully mix all of the dough, using a whisk or your hands, until all of the flour is mixed together. Then, once your dough is ready, place it back into the bowl, cover this with a damp towel and let it rest for an hour or two.
3. During this time, while not strictly necessary, I recommend every 30 minutes to stretch and fold the dough by grabbing a corner of the dough and pulling it up to the center until you’ve stretched all parts of the dough. So, if you have the time, I recommend doing this four times, or every 30 minutes during this 2 hour period.
4. Then, after a couple of hours, once you’re ready to perform the Bulk Fermentation, or in French, the Pointage, cover the bowl with a towel and let it rise at room temperature, about 2 to 4 hours, or in the fridge for 6-8 hours.
5. Once the dough is ready, onto a lightly floured surface, scoop out your dough from the bowl, placing it bottom side up, and divide the dough into 3 or 4 pieces. Then, gently shape each piece of dough into a cylindrical or batard shape by folding the top of the dough down to the center, pressing it gently with your fingers. And then, make another fold in the same direction. If the dough is sticky, dust it lightly with the flour and continue to gently fold the dough. Then, once all of your dough is shaped, let it rest for 5-10 minutes while we prepare the couche.
6. For the couche, grab a dry cloth towel and lightly dust it with some flour to keep the dough from sticking to the towel. And then, for each piece of dough, place it seam-side up, giving it a tap to pop any large fermentation bubbles, and then fold the top down about a third of the way, sealing the edges with your fingers. And then, in the same direction, fold the top down again with your hands and then roll your dough into its final shape, about 8-12 inches or so, tapering the edges, as desired. Then, place your dough onto your floured couche and cover them, letting them rest for an hour.
7. While we wait, we’ll prepare the oven, so place a baking stone or flat tray in your oven and place another tray on the bottom to use for your steam bath and preheat your oven to 475°F.
8. Once your oven is done preheating and your dough has finished proofing, carefully transfer your dough to a piece of parchment paper on top of a cutting board, dust it with some flour if you wish and then using a sharp knife or razor blade, add some shallow cuts to score the dough. Then, boil some water and once that’s ready, transfer your bread and parchment paper onto your baking stone and then pour your boiled water onto the bottom tray and quickly close your oven, and bake this for 15 minutes. Then, once your bread is baked, open your oven to release any steam that’s still lingering and let it bake for another 3-5 minutes to develop a nice crust.
9. Then, once your bread is done, remove it from the oven and let it cool, and with that, your Baguette is ready to eat.