Preparations for Second Rise for Baguette Recipes

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village and today I am going to show you how to make a real French baguette. Alright so I have been working on this for about nine minutes now and you want it to have a nice kind of a really taut, resilient texture to it. Let's try to squeeze the last bit of hour out of it since it has to rise again. This time for an hour. Also don't worry about it looking like it is too dry. That is not a big deal because there is plenty of moisture inside of here. I don't use a rolling pin. I don't really believe in them. I think they are just silly unless you are making puff pastry or something. Another thing is I would never do this in a mixer either just because in a mixer it is really easy to overdo something, over knead something and this way you get to play with your food which is really nice. I am just rolling this over and pushing these edges in first and knocking all the air to the center. I am going all the way to the ends and I just made a giant croissant by the way. We are going to take this big old ball of dough and set it aside for a second and we are going to oil up our pan. That is our next step. Now we are going to take our bowl, add the little bit of oil we have. Now you can do this two ways. You can use your hands or if you really wanted to you could sit here and take the bowl and tip it which could take you forever which I am not going to do. I am going to use my hands or you could take a paper towel. You don't want a whole lot of oil in there. As a matter of fact I am going to use a towel myself because you don't want it sitting in the oil. Basically you are just trying to keep it from sticking to the oil. I am just going to go ahead and grab a handy paper towel. Make it into a very small square like this and start rubbing it around all the way to the side and to the top. I am going to take my big old ball of dough and plop it right in there. Take the towel and place it back on top and it is going to sit here for about an hour to an hour and ten minutes before we come back and finish it off. I will see you in about an hour."