Breads & doughs
French baguette
Traditional baguette with a thin crust and light crumb.
VegetarianVegan
Ingredients
- 500 g strong bread flour
- 320 g cold water
- 5 g fresh yeast
- 10 g salt
Step-by-step
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- Put the water and yeast in the mixing bowl and set 1 min/37°C/speed 2.
- Add the flour and salt and mix 20 sec/speed 6.
- Knead 3 min/closed bowl/dough mode.
- Let the dough rest in a covered bowl in the fridge for 12 hours.
- Take out the dough, divide into three portions and shape long cylinders.
- Place the baguettes on baking paper, forming folds between them.
- Let them rise covered at room temperature, about 60 min.
- Make diagonal cuts on the surface of each baguette.
- Bake with steam in a preheated oven at 240°C for 20 min until golden.
- Let cool on a rack.
Tips
- Cold fermentation adds aroma and improves the open crumb.
- Use a tray with hot water to create steam in the oven.
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