- 1 and 1/3 cup of lukewarm water
- 1 tsp of salt
- 3 cups of all purpose flour
- 1 tsp of dry instant yeast
- Add salt, lukewarm water flour and yeast in to the bowl of your stand mixer.
- Process with a hook attachment for around five minutes or until the dough is soft and elastic.
- Form a ball of dough, place it back in a bowl, spray with some water cover the bowl and set aside. We want our dough to stay rising for around 6 hours to let the dough ferment properly. During that time few times we need to punch dow the dough to prevent overflowing the bowl. Usually it takes two times for me but it all depends on weather and ingredients.
- After 6 hours punch down the dough for the last time and form a ball from your dough again. Cover the bowl and refrigerate for at least 2 hours. I usually leave my dough in the fridge overnight.
- When you are ready to bake your baguettes line your baking tray with parchment paper and sprinkle generously with flour.
- Remove the gout from the fridge and place on your working surface. If the dough is sticky sprinkle some flour.
- Divide the dough in half and form the baguettes. Roll the baguette tightly so that it will rise evenly. Roll the dough up and away from you, tucking it in with your fingers as you roll. You should feel the outside of the dough stretch as you roll.
- Place the baguette on prepared baking tray, roll it a bit in the flour so it will be evenly covered.
- Cover with plastic wrap and clean tea towel. Let it rise until doubled in size (around an hour and a half).
- When the baguettes risen enough – turn on your oven to 220C/450F and while it is preheating make cuts on top of your loafs with scissors or very sharp knife. Cover with a tea towel and wait for the oven to be ready.
- Bake for 20 to 25 minutes. To get the crusty skin you need to spray your loafs with a water a the beginning of the baking an in the middle.
- Cool on the wire rack.
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