Directions
- 1Add 975 grams or six cups of bread flour to a mixing bowl.
- 2Add two teaspoons of cooking salt.
- 3Give it a good mix to ensure it's fully incorporated.
- 4Add three quarters of a teaspoon of instant yeast.
- 5Give that a mix.
- 6Add 750 milliliters of room temperature water.
- 7Mix well until there is no visible flour.
- 8Cover with a lid or cling film and leave at room temperature to proof overnight or for at least eight to ten hours.
- 9Flour the surface heavily and pour out the dough.
- 10Flour the top of your dough well and shape into an elongated shape.
- 11Cut your dough into four sections.
- 12Grab a cooking rack and cover with baking paper.
- 13Get the dough and flip them over, then pull them apart slightly, making sure that we are not pressing the air out of the dough.
- 14Place onto your rack.
- 15Place your dough into a preheated oven set at 240 degrees Celsius and bake for 25 minutes or until beautifully golden brown.
- 16Let it cool and that's it.
Ingredients
- 975 grams bread flour
- 2 teaspoons cooking salt
- 0.75 teaspoon instant yeast
- 750 milliliters room temperature water
Equipment
mixing bowlwhiskwooden spooncling film or lidbaking papercooking rackovenknife or scraper
Related recipes
Jambon Beurre
French · Baked Goods
Mini Baguettes
French · Baked Goods
Moules Marinières - Sailor Style Mussels
French · Baked Goods5m
SALTED BUTTER CARAMEL recipe
French · Baked Goods
Pan Con Pepino
French · Baked Goods
Cramique
French · Baked Goods
Tarte Tomate et Thon sans cuisson
French · Baked Goods
Palet Breton
French · Baked Goods20m
Honey croissant loaf
French · Baked Goods25m
Korean garlic baguette
French · Baked Goods
Sparkling Water Croissant Sourdough
French · Baked Goods17h 30m
No-Knead Baguettes
French · Baked Goods30m