The Wood-Fired Blog

Making a Pretty Good Baguette with Pizza Dough

Everybody has leftover pizza dough. Two nights ago, we had company and made flatbreads to go with steak and salads, and we ended up with two 275 gram dough balls. They weren’t anything special; just regular 65% hydration dough using Trader Joe’s general purpose flour (embarrassing, but we ran out of both Caputo and Central Milling 00), and the dough balls sat out most of the evening and developed a thick skin. Just about everything you would expect. I threw the dough into an airtight container and popped it in the refrigerator.

But this morning, I was determined to make a pretty baguette with the dough — just to see if it could be done. So I folded it six times and put it back in the container to warm up. After a few hours, I folded it again.

By early evening, the dough was warming up and expanding, so I cut it in half, started shaping my baguettes. Because it was only 65% hydration, it was easier to work with than a more highly hydrated baguette dough; it felt like there was a lot of wiggle room working with the dough and it wasn’t too sticky. I tried hard to create a nice, tight outer edge on the dough as I shaped the baguettes and worked out the air holes.

Finally, let the loaves proof in a linen cloche, score them and popped them in my pizza oven — you can still see where I spilled olive oil from my flatbreads from last night. Overall, I am pretty happy. The loaves has some nice oven spring, though one of them burst out the side, not through the slashes (I seem to be having that problem recently), and a nice, warm brown color. The baguettes crackled as they cooled, and yes, I decided to not swab the cooking floor gain, though I did a through job of brushing the floor, so there only a little bit of ash on the loaves.

All in all, this was a useful experience. I got to work with 65% dough in an almost no-harm, no-foul environment, and my baguette shaping turned out OK.

One last note on white flour and baguettes in general. Like a lot of people, I am trying to constantly work my way into ever more complex carbs — which explains all of the whole wheat, whole grain bread that I bake. We’re started eating a lot of quinoa, brown rice and I’m even starting to eat Trader Joe’s brown rice paste; it’s not bad.

I have started looking at baguettes (and focaccia) as something to enjoy and appreciate as a treat. Everything in moderation means that you get to eat everything.

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