Baguette
Directions
- 1Weigh the flour and dilute the yeast in milk or water.
- 2Weigh the flour and dilute the yeast in milk or water.
- 3Weigh the flour and dilute the yeast in milk or water.
- 4Add salt and 150 grams of water to the flour.
- 5Add salt and 150 grams of water to the flour.
- 6Add salt and 150 grams of water to the flour.
- 7Mix everything without working the dough too much.
- 8Mix everything without working the dough too much.
- 9Mix everything without working the dough too much.
- 10Cover with a towel until it doubles in size.
- 11Cover with a towel until it doubles in size.
- 12Cover with a towel until it doubles in size.
- 13Place the dough on a baguette mold.
- 14Place the dough on a baguette mold.
- 15Place the dough on a baguette mold.
- 16Sprinkle with flour.
- 17Sprinkle with flour.
- 18Sprinkle with flour.
- 19Make slits to release gas.
- 20Make slits to release gas.
- 21Make slits to release gas.
- 22Bake for 30 minutes at 240 degrees with a baking sheet filled with water.
- 23Bake for 30 minutes at 240 degrees with a baking sheet filled with water.
- 24Bake for 30 minutes at 240 degrees with a baking sheet filled with water.
Ingredients
- 375 g flour T45
- 375 g flour T45
- 375 g flour T45
- 8 g salt
- 8 g salt
- 8 g salt
- 6 g dehydrated yeast
- 6 g dehydrated yeast
- 6 g dehydrated yeast
- 12 g fresh yeast
- 12 g fresh yeast
- 12 g fresh yeast
- 300 ml lukewarm water
- 300 ml lukewarm water
- 300 ml lukewarm water
- milk
- milk
- milk
- water
- water
- water
Equipment
bowlwooden spoonmold for baguettesparchment paperscissorsovenbaking sheet
Tips
- If you don't have a baguette mold, you can create one with parchment paper.
- Bake with a baking sheet filled with water to create steam.