Sebastian Movier baguettes

Category: Yeast bread
Sebastian Movier baguettes

Ingredients

wheat flour 700gr
Manitoba soft wheat flour 290gr
bean flour 10gr
water 700gr
fresh yeast 8gr
salt 18gr.

Cooking method

  • French-Russian magazine TETE-A-TETE
  • The award has found its hero! After 4 hours of tasting 128 baguettes, the jury of the Best Homemade Baguette in Paris competition chose the winner! It turned out to be Sebastian Movier, the owner of a bakery at 159, rue Ordener in the 18th arrondissement (Boulangerie Mauvieux). In addition to the promised 4000 euros, Sebastian also received the right to supply baguettes throughout the year to the Elysee Palace - the official residence of the President of France!
  • Here is the recipe for these baguettes
  • Mix 550g of water with flour. Knead by hand or in a food processor at low speed until the dough looks well formed.
  • -Leave for swelling (autolysis), for 20-30 minutes.
  • -Dissolve the yeast in the remaining water, add slowly to the main dough. I had to knead by hand until the dough completely absorbed the yeast solution.
  • -Knead slowly until the structure of the dough is homogeneous, then add salt evenly.
  • -Knead until the dough looks smooth and smooth. It will take about 12 minutes.
  • -Then put the dough into a greased container (bowl). Let stand at room temperature for 60 minutes. During this stretch, fold the dough 3 times, the first and every next 20 minutes.
  • -Then cover with foil and put in the refrigerator to ripen for 10-12 hours.
  • Sebastian Movier baguettes
  • -After the refrigerator, put the dough on a work surface and divide into 6 parts, each about 280g.
  • - Roll up in the form of a cylinder and leave alone for 20 minutes.
  • Sebastian Movier baguettes
  • -Then form the baguettes, about 40cm long. Put a fresh linen cloth on the proofer for 50-60 minutes.
  • -Bake for 20 minutes at 250C. First 10 minutes with a lot of steam. Then release the steam and bake for another 10 minutes.
  • -Cool the finished baguettes.
  • Sebastian Movier baguettes

Note

The best and most selfless judges are children. I took one of the baguettes to my granddaughters yesterday. So the two of them ate it completely! Notice this girls 3.5 and 5.5 years old! This was the best praise for this baguette.

julifera
Natasha - super baguettes!
What does bean flour give? Only 10 grams, but something gives, and where can I buy it, or can I make it myself?
Natali06
Thank you. julifera! In my opinion, Admin wrote about it, that in small quantities it gives the dough friability and makes the crust of a very beautiful color. The first time I just ground the peas in a coffee grinder. And the day before yesterday my son gave me different flour from Kiev. I ordered it on the Internet at my request.
julifera, and you seem to be from Kiev?
julifera
No, I'm Dnipro
Of the non-standard flour, I saw only rice in the Metro and that's it.
Light
Eh, what are you doing! I'm already torn between baguettes, buns ... Like you a fox, between smart and
beautiful! In line, recipes, stand up!
Bookmark - ADNA
... but what if there is no bean flour and soft flour? What to replace?
Natali06
So we are almost neighbors. By the way. in Metro, I saw soft varieties. But more expensive. I bought at https://Mcooker-enn.icdself.com/s-image/2938/, and peas and chickpeas at 🔗... But if at once, then 10gr can be used on a coffee grinder, then sieved into a fine sieve.
Natali06
Light, we have a proverb in Ukraine - whoever got up first caught his pants
I said for pea, but I don't know for soft.
MariS
Natasha, baguettes - a miracle, how good!
Oh yes Sebastian, oh yes Natasha - to create such beauty! I take it to my bookmarks. Thank you!
dopleta
Light, I don't know about Siberia, but in St. Petersburg we have Molino Grassi soft wheat flour, I buy it for pizza and focaccia. And pea flour is on sale.
Natali06, thanks for the recipe! After such an eyeliner - how not to try it?
barbariscka
What wonderful baguettes! Just throw in the sourdough and switch to yeast baked goods ...
Omela
Very beautiful baguettes !!! And the cuts opened so in the right way.
kisuri
Natasha!
It's simple - ! What kind of cuts !!!
Backfill question: how to know that flour is from soft wheat varieties? Flour for pizza and focacci - is it soft?
dopleta
Quote: kisuri

Natasha!
It's simple - ! What kind of cuts !!!
Backfill question: how to know that flour is from soft wheat varieties? Flour for pizza and focacci - is it soft?
If Farina is written on it, it’s definitely soft! But that's an Italian term. Solid flour is semolina. I buy this

🔗
kisuri
Thank you, Larochka!
In my opinion, I saw this word!
Natali06
Light.MariS.dopleta. barbariscka.Omela. Irochka kisuri, girls, thank you very much! : rose: I am glad that these baguettes did not leave you indifferent!
kisuri Ira, follow the link that I gave 🔗, just check out the variety of MOLINO GRASSI.
Lika_n
you can see such flour in shops with eco products .. or in a department store in Ukraine (Kiev) .. from the side where there is a parking lot .. there is a store .. it seems there was some kind of flour there .. I went back mn .. they are like just opened.
Omela
Natasha, and you did not make the cut?
Natali06
Sorry if it's hard to see, I wanted to take a quick photo of you.
Sebastian Movier baguettes
Omela
Suslya
Mamadaragaya, what a beauty! no ... I still buy a baguette holder, there is no place to put it off, such beauty passes by.
Natali06
Omela, thanks!
Suslya, I bought a baguette holder at the beginning of spring, and I kept thinking that my hands were not from where I needed
Scarecrow
The baguettes are awesome. We have pea flour, soy flour, etc.

Manitoba is a very specific flour. It's not just soft wheat flour. This is a very powerful meal. It develops gluten amazingly. I have a bag of 25 kg)))
Suslya
for those who are in the dugout, Manitoba is it just like that on the package it says? title, huh?
Scarecrow
Quote: dopleta

If Farina is written on it, it’s definitely soft! But that's an Italian term. Solid flour is semolina. I buy this

/]Sebastian Movier baguettes

Farina is Italian flour. Soft - tenero. Hard - duro or grano duro (as far as I remember, grano is wheat). Soft wheat varieties - grano tenero, respectively. Tipo 00 - grind type. This is a fine grind.
Natali06
Sebastian Movier baguettes
And it says so on mine.
Sebastian Movier baguettesSebastian Movier baguettes
Suslya
Sypasib enlightened.
Scarecrow
Quote: Suslya

for those who are in the dugout, Manitoba is it just like that on the package it says? title, huh?

Yes, that's what it says. Oh, already answered ...
kisuri
Quote: Natali06

Omela, thanks!
Suslya, I bought a baguette holder at the beginning of spring, and I kept thinking that my hands were not from where I needed
In gives! This is Y you hands are not from there !?
I urgently order baguette holders, thanks, people suggested!
And thanks for the flour, Natasha, Larochka! We have different types of flour, Italian too. There is no such thing. I just stood in front of them and tried to understand from separate familiar words and pictures. Not really, however, tried. And now THERE IS WHY! I will look for this Farina. Natasha, is your main flour baking?
Natali06
Hey hey hey shouted Manitobu!
We just have flour, only the first and highest grades. I haven't seen such a thing as a bakery.
Although some are even different to the touch.
Scarecrow
Yes, the main bakery (Nordic Finnish, mostly I love it, though expensive). I have different kinds of flour in bulk. Because it is stupid to spend good and expensive bread flour on muffins, for example. Make fresh manitoba or nordic pasta too. For this, there is durum flour. Plus flour of different grades (1st grade, whole grain), plus flour of different types (oatmeal, buckwheat, pea, etc. So - I don’t want bread!)))

Oh, I thought they were asking me, I am Natasha too))).
Natali06
Eh, Natasha, then you have And then, as you feel like baking something, then you sit, only dreaming
Quote: Scarecrow

Oh, I thought they were asking me, I am Natasha too))).
But we all know your secrets!
kisuri
Quote: Natali06

And then, as you feel the urge to bake something, then you sit, only dreaming
If you made such bread from ordinary flour, then you need to take ordinary flour.
Lanier
God! What amazing baguettes! I am delighted. Thank you for such a delicious beauty.
But the problem is there is no such flour in Astrakhan? We have to look for rye. And how you want a baguette ...
lu_estrada
Oh, Natalochka, the loaves are simply unbreakable beauty, and deliciousness .... mmm.
Tomorrow I will cook the dough and on Tuesday my husband will eat with borscht.
One problem I have is that I can't get beautiful cuts. : cray
I used different knives, and a large cleaver, horribly sharp, and small, and a special bread knife from Emeril Lagasse. All knives scratch and pull the dough with them and the dough shrinks instantly. In general, the problem is the problem.
And these frail cuts on my French baguettes from Anis Bouabsa, also a winner.
Sebastian Movier baguettes
Natali06
Katyun, Lyudochka, thank you very much! For such reviews and kind words!
Quote: Lanier


But the problem is there is no such flour in Astrakhan? We have to look for rye. And how you want a baguette ...
Katyun, we also do not buy every one.But through the Internet shops, is it possible?
Quote: lu_estrada


I used different knives, and a large cleaver, horribly sharp, and small, and a special bread knife from Emeril Lagasse.
Yes, I have not heard of such!
Luda, this is my first time too. So don't be upset, you can do it too! I cut with an ordinary blade, I didn't even put it on a stick (adapted), I cut all my fingers, I say the hands are not from there But I can say one mistake, (it was mine too), make cuts as if along the baguette, and not across. And nothing if it pulls a little, but the cut will look more beautiful.
Natali06
Quote: kisuri


I urgently order baguette holders, thanks, people suggested!

And I would still take a perforated sheet. It's more versatile. What are you going to bake the fat men on?
PapAnin
Natali06, this is beauty!
Great baguettes! My hands will never reach them.
I have not tried it yet. Apparently it's time ...
Thanks for the beauty and recipe!

lu_estrada, it seems to me that you are making too small cuts, you need to go deeper.
I use an ordinary paper knife. Pre-lubricate it with oil
and when I start cutting, I hold the dough lightly with my fingers on either side of the blade.
It seems that the dough does not fall off much.
lu_estrada

Thanks for the advice. I don't get deep cuts, I try to cut deeper, and as a result, the dough releases air and falls off.
Natasha, and the blade can be deeply inserted into the wine cork, I did this a long time ago, at home there, I had a big business - I sewed better things than imported ones, I had to cut fabrics in several layers, so I cut with such an improvised knife. And it will be safer for your hands. But there are no such blades, I already thought.
Thanks to George for the tip about oiling the knife blade, I'll try.
Lyulёk
Natali06, the baguettes are super!

The recipe is already in the tabs!

lu_estrada, I will tell you one secret of cuts on baguettes.

The dough should not "settle". That is, you have to cut and bake the baguette when the dough is not quite right by our standards. Then the cuts will "tear" and the dough will not fall off when cut.

I heard this secret at a master class on baguette baking held at one of the bakery exhibitions in Kiev.

And right Natali06 noticed: the cut should not be made across the baguette, but slightly along it, at an angle of 300.
Natali06
PapAnin, Lyulёk... Thank you! I just handed over the recipe, so it's not in vain that Movier was named the best baker!
Lyulёk, oh, it's a pity I haven't been to the master classes to see how people do ...
PapAnin
Quote: lu_estrada

Thanks for the advice. I don't get deep cuts, I try to cut deeper, and as a result, the dough releases air and falls off.
If you are careful, you can cut it in two passes.
First, slowly cut the top, dried layer of dough,
and then further, the second pass is easier to cut.

Quote: Lyulёk

... I'll tell you one secret of cuts on baguettes.

The dough should not "settle". That is, you have to cut and bake the baguette when the dough is not quite right by our standards. Then the cuts will "tear" and the dough will not fall off when cut.

I heard this secret at a master class on baguette baking held at one of the bakery exhibitions in Kiev.

Well, thank you! Did not know.
I'll have to try.
Scarecrow
Guys, but after all, they cut any bread, not just baguettes, for the unfinished. It is even under-spaced. It's just normally distant.Precisely because it is deflated - it is already permanent. The dough should grow well, but still spring under your fingers. I even watched a video about some small French baker, he showed how it still bounces under my fingers.

So I laid out Reinhart's baguettes. These are cuts with an ordinary paper knife: I do not grease with oil and do not hold the dough. And they are not made across, but practically along, but open like this. One little secret. I pull the blade out of the knife and just hold it in my fingers, one quick and clear movement and do not hold the blade (any) at a large angle. The movement of the blade edge should be practically parallel to the surface of the dough. The corner, in contrast to the longitudinal surface, practically does not cut and pulls the dough along with it.

Sebastian Movier baguettes

Natasha, I beg your pardon for getting into your topic. Don't hit your feet and don't throw your slippers!)))
Lyulёk
Scarecrow, all you say is correct, only in French baguettes there should be torn seams. And the dough breaks if it is not far enough.

In your photo, the baguettes are wonderful, but wrong. By French standards, they have already stood: the seam opened without gust, like on our loaf. But this is not correct.

Here is Natasha's perfectly opened baguette:

Sebastian Movier baguettes
The most delicious thing about this baguette is the crisp, torn edge of the cut.
Scarecrow
And, Lil, what are you talking about, I understand you ... I'm talking about the technique of making cuts in general.))) Yes, such "blown up" cuts on the baguettes are due to lack of stability. As well as not on baguettes, if the moment is not correctly captured. But the cuts are still always clearly visible, opened with a boat. To be honest, I am closer to a smooth and beautiful one. Even if not quite correct))). There, even the number of cuts is regulated. There should be 5 or 7 of them (depending on the length). I don't remember exactly, I have to look.

By the way, I don't like very crusty crust, no matter how funny it is. After all, this is the main advantage of the baguette. I have a concussion))).
PapAnin
Scarecrow, Lyulyok, Thank you so much!
There is work to do!
kisuri
Quote: Lyulёk

Natali06, the baguettes are super!

The recipe is already in the tabs!

lu_estrada, I will tell you one secret of cuts on baguettes.

The dough should not "settle". That is, you have to cut and bake the baguette when the dough is not quite right by our standards. Then the cuts will "tear" and the dough will not fall off when cut.

I heard this secret at a master class on baguette baking held at one of the bakery exhibitions in Kiev.

I join, Lily ! (Especially to!).
As for the under-proofing, I read from Misha for a long time: "Together with the incomplete proofing, this will help the loaf to open up and give a characteristic scallop." This is from his topic about French rolls, here:
🔗 ... Only somehow the hand, perhaps, does not rise "under-distance" ... scary ... as if "so-so well raised! ... a little more ... Thanks to Natasha for her baguettes and, by the way, for these buns, there, too, the cuts are not weak, I will try again, suddenly it works!
Natali06
Oh how much you said without me
Irish, Lilya Thank you so much for believing in me! Girls, here are the baguettes from the competition
Sebastian Movier baguettes
Quote: Scarecrow

But the cuts are still always clearly visible, opened with a boat. To be honest, I am closer to a smooth and beautiful one. Even if not quite correct))). There, even the number of cuts is regulated. There should be 5 or 7 of them (depending on the length). I don't remember exactly, I have to look.

By the way, I don't like very crusty crust, no matter how funny it is. After all, this is the main advantage of the baguette. I have a concussion))).
Does everyone have perfect cuts? And did the taste change from this?
Natasha Chuchelka, well, give a discount on the fact that we are not famous bakers. Well, how to fit 7 cuts to 40cm?
lungwort
Awesome baguettes, amazing beauty! I read the topic and think: "Well, I don't know anything and I can't do anything!" It's good that you can get so much information you need. Well, where else would I learn how to cut the baguettes correctly, why my incisions do not open well, how to knead the dough on bread, what flour is used in what cases.Thank you all! Natasha, and the recipe is bookmarked.
Sonadora
Natashadelicious bread! The crust and cuts are amazing!

Quote: Scarecrow

Guys, but after all, they cut any bread, not just baguettes, for the unfinished. It is even under-spaced. It's just normally distant. Precisely because it is deflated - it is already permanent. The dough should grow well, but still spring under your fingers. I even watched a video about some small French baker, he showed how it still bounces under my fingers.
Natasha, that is, to send the bread that has not yet been settled to the oven?
PapAnin
I understood that it was necessary to cut it not spaced, then it was still worth it, during this time the incisions would open a little, and then into the oven.
Or not?

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