Traditional baguette
★
★
★
★
☆
28 rates
Preparation : 15 min
Cooking : 40 min
Total time : 3 h 55 Rest : 3 h
Equipment
Grignette (baker's blade)
2 baguettes
8 g of fresh baker's yeast
425 g of strong bread flour
2 tsp of salt
Associated products
RECIPE STEPS
1
Add the crumbled yeast into the metal bowl with 275 ml of warm water and run the programme.
- 8 g of fresh baker's yeast
Bread/Brioche
02:00 / 5 /
2
The programme will stop after one minute. Add the flour and salt then press Auto to finish the programme.
- 425 g of strong bread flour
- 2 tsp of salt
3
You get a slightly runny dough: this will enable you to achieve a honeycomb crumb. Transfer the dough into a deep dish and leave it to rise for 20 minutes under a damp cloth at room temperature and away from draughts.
4
Place a sheet of baking paper on the work surface and lightly flour it.
Place the dough into the centre and fold it in half with the help of the baking paper.
5
Fold in half again, then a third time.
Do not crush the dough during this process so that you can contain as much air as possible inside of the dough. Cover the dough with a damp cloth and leave to rise for 20 minutes.
6
Divide the dough into 2 pieces and form 2 balls.
Spread out each of the dough balls on the work surface.
7
Fold 1/3 of the dough into the centre and then fold 1/3 from the other side into the centre. Fold the dough in half lengthwise. Do not crush the dough during this process to ensure that as much air as possible is trapped inside.
Leave the dough to rise for 20 minutes under a damp cloth.
8
Turn over the dough so that the seam is on the underside. Sprinkle with flour and cut notches with a grignette (baker's blade) or a very sharp knife. For pain d'épi, use a pair of kitchen scissors to cut the dough along the top and gently positioning the cut pieces to alternative sides.
9
Place the baguettes on the baking tray and leave them rest for 30 minutes under a dry cloth.
Preheat your oven to 220 ° C.
10
Pour a large glass of water into a separate tray and place it at the bottom of the oven.
Bake the baguettes for 30 minutes.
© Ouragan 2019 © Magimix 2019
