Ingredients:
(for 4 baguettes)
- 700g of Strong white bread flour
- 520g of Cold Water
- 1tsp / 8g of Salt
- ½tsp / 2g of instant or active dried yeast or fresh Yeast: 8g
Method:
- Add the flour in a bowl and mix wit salt
- Dissolve yeast in water then add on flour.
- Slowly mix in mixer for 1-2 minutes than mis at high speed for 3-5 minutes or until the dough come off the bowl
- Cover the bowl and set the timer for 45 minutes.
- After the 45 minutes take the dough out of the bowl and with wet hands knock the dough back by giving it 5 or 6 turns. Repeat this procedure another 3 times
- After the last 45 minute rise, turn out the dough onto a well floured surface and divide the dough into 4 equal pieces and pre-shape them cover them with a piece of oiled cling film and let them relax for 15 minutes.
- After the 15 minutes form the pre-shapes into the baguettes and place them onto the well floured bakers Couche cloth, set the timer for 30 minutes
- Place the baguettes on lightly greased baking trays, spray with a little water and score the baguettes
- Sprinkle sugar
- Bake at 240’C – 30 min, spray inside the oven with water as shown, remove from the oven and place on a wire rack until cool.
