Ingredients
-
Dough
-
2¼ cups + 1 tablespoon + 1 teaspoon (328 grams) All-purpose Flour
-
1¼ teaspoon (4 grams) Instant Yeast
-
1 tablespoon + 1¾ teaspoons (19 grams) Granulated Sugar
-
1 1/8 teaspoons (7 grams) Fine Sea Salt
-
½ cup + 3 tablespoons + 2 teaspoons (171 grams) Water
-
1 tablespoon + 1 teaspoon (21 grams) Egg
-
0.5 ounce (15 grams) Unsalted Butter
-
1.6 ounces (48 grams) Cream Cheese
-
Topping
-
¼ cup + 3 tablespoons + 2 teaspoons (177 grams) Rice Flour
-
2 tablespoons + ¾ teaspoon (27 grams) Granulated Sugar
-
1 tablespoon + 1/8 teaspoon (10.5 grams) Instant Yeast
-
1¼ teaspoons (7.5 grams) Fine Sea Salt
-
½ cup + 2 tablespoons + 2½ teaspoons (162 grams) Water
-
¼ cup + 2 teaspoons (66 grams) Canola Oil
Directions
To add visual and textural appeal to this sandwich bread, we pipe on a topping that adds flavor and a quasi-exotic appearance (it’s sometimes called tiger bread). It is the contrast of the crunch and grittiness of the topping to the soft bread that makes it appealing. And the salty-sweet flavor of the topping is what makes it a great complement to a sandwich made with something like roast beef.
Steps
|
1
Done
|
Spray a large bowl with nonstick spray. Spray a sheet pan with nonstick spray, line with parchment paper, and lightly spray the parchment. |
|
2
Done
|
To Mix the DoughPlace the flour and yeast in the bowl of a stand mixer fitted with the dough hook and give it a quick mix on the lowest setting to distribute the yeast evenly. Add all of the remaining ingredients and mix on low speed for 4 minutes. Continue to mix on low for 30 minutes. |
|
3
Done
|
FermentationThe dough is now in the fermentation stage. Set a timer for 15 minutes. Using a bowl scraper, release the dough and turn it out onto a lightly floured board. Pat, stretch, and fold the dough and place in the prepared bowl. Cover and set aside. |
|
4
Done
|
To Divide, Preshape, and Shape the DoughUse the bowl scraper to release the dough and turn it out onto a lightly floured board. Gently pat the dough into a rectangular shape, removing any large bubbles and adding flour only as needed to keep the dough from sticking to the board. Divide the dough into three 200-gram/7-ounce portions. |
|
5
Done
|
Preshape long for demi-baguettes. Let rest for 5 minutes. |
|
6
Done
|
Shape for demi-baguettes. Lay the loaves on the prepared sheet pan. |
|
7
Done
|
To Proof the DoughCover with a plastic tub or a cardboard box and let proof for 2 to 2½ hours, or until when the dough is delicately pressed with a finger, the impression remains. |
|
8
Done
|
Meanwhile, position a rack in the lower third of the oven and place a baking stone on it. Preheat the oven to 375°F (standard) and make the topping. |
|
9
Done
|
For the ToppingCombine the rice flour, sugar, yeast, and salt in a medium bowl. Whisk in the water and oil. Transfer to the pastry bag. |
|
10
Done
|
With the flat side of the tip down, pipe a strip of the topping down the center of each demi-baguette and then, using a small offset spatula, spread the topping over the top of the loaves. Some of the topping may run over the ends and down the sides, which is fine. (There may be leftover topping.) |
|
11
Done
|
To Bake the BreadSlide the sheet pan onto the stone and bake for 35 minutes, or until the tops are a rich golden brown and the baguettes are baked through (a wooden skewer inserted into the center should come out clean). |
|
12
Done
|
Let cool completely on a cooling rack. |
