2 baguette
Instructions
Preparation: 45 minutes
Rising: 2 hours
Cooking time: 20 minutes
Melt the yeast in lukewarm water. Paid 370 g flour (equal to the weight of water) in a bowl and mix with a wooden spoon, gradually add the water with the yeast.
The mixture will be very liquid. Let rest for 2 hours covered with a damp towel.
Add to the mix the remaining flour and salt, then mix vigorously (approximately 10 minutes) until the dough very soft and smooth. Let stand for about 30 minutes covered with a tarp.
Divide the dough into 3 equal pieces and these formed three strands of 30 cm in length.
Sprinkle flour on a baking tray and deponetevi the baguettes. Let them rise for 90 minutes, covered with a damp cloth.
At the end of leavening, on baguettes, transverse cuts and brush with the sauce Cook for 20 minutes at 180° and wet again during baking baguettes. The crust should be golden brown and crisp.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing
- To 3 baguette:
- 600 g of soft wheat flour type 0
- 370 g water
- 25 g fresh yeast (a block)
- a teaspoon of salt
- For the brine:
- 100 g water
- 1 teaspoon salt