Baguettes
Ingredients
- 240 ml of all purpose flour + a little extra
- 120 ml of water
- 1 tsp baker's yeast
- ½ tsp salt
Instructions
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Combine all ingredients and knead with a dough hook, low-med speed for 10 min. Make sure to use a spatula and scrape any excess flour of the sides of the bowl and that all flour and water is incorporated well into the dough. Knead dough at high speed for 2 to 3 minutes until smooth.
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Cover the dough and let it rise for 30 to 40 minutes (the dough should double in size). Then press the dough to remove the gas.
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Divide the dough in half and shape the two baguettes and place them in the Perforated Baguette Mould.
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Let stand 45 minutes to 1 hour.
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Preheat the oven to 465° F. Strike the baguettes twice using a bakers blade. Bake for 10 min at 465° F. Then continue cooking for 10 min at 430° F.
Notes
Put a small container of water in the oven to promote rising.
Imported from Mela.
