Baguettes (XL Dough Hook)
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Preparation : 20 min
Cooking : 15 min
Total time : 2 h 35 Rest : 2 h
4 baguettes
500 g of strong bread flour
2.5 tsp of fresh baker's yeast
10 g of salt
300 ml of cold water
Associated products
Tips
The result may vary depending on the flour used.
RECIPE STEPS
1
Add the ingredients to the metal bowl.
Run the program.
- 300 ml of cold water
- 500 g of strong bread flour
- 2.5 tsp of fresh baker's yeast
- 10 g of salt
XL Dough hook
04:00 / 13 /
2
Place the ball of dough in a floured bowl.
Cover with a damp cloth and set aside in a warm place to rest for 1 hour.
3
Working with floured hands gently punch down the dough to knock the air out.
Place the dough on a floured work surface and divide into four equal portions.
4
Roll each portion using your fingers to form four baguettes of the same length.
Place the dough on a baking tray (lined with baking paper) and set it aside to rise in a warm place for about 1 hour.
5
Heat the oven to 220°C.
6
Lightly dust the baguettes with flour and score with the wet blade of a very sharp knife.
7
Put a little water into the drip pan and bake for 15 to 20 minutes.
8
To check if cooked, turn the baguettes over and tap the bottom; they should sound hollow.
Cool on a rack.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
when does the yeast and salt go in?