Traditional Baguette
Ingredients
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- 1
Autolyse: mix flour and water, rest 30 min.
- 2
Add salt and yeast. Mix speed 1 for 4 min, speed 2 for 6 min. Final dough temp 23-24°C.
- 3
Bulk ferment in tub for 1h30 with fold at halfway.
- 4
Divide into 350 g pieces, pre-shape, bench rest 20 min.
- 5
Shape into baguettes, 55-60 cm long.
- 6
Final proof on floured linen couche, 1h-1h30.
- 7
Score and load into oven at 250°C with steam.
- 8
Bake 22-25 min. Vent open at end of bake.
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Allergens
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