Baguette

classic French white bread
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Dough

Procedure
500 g semi-white flour
1 tsp salt
½ tsp sugar
3 g fresh yeast
350 ml water

Shaping

Procedure
flour for dusting

Dough

Procedure
Knead all the ingredients in a bowl into a soft, smooth dough. Shape the dough into a ball. Allow to proof in a covered bowl at room temperature for 1 hour.
Fold the outside edges of the dough into the centre every 20 minutes.
Allow the dough – covered and sealed airtight – to proof for 48 hours in the refrigerator.

Shaping

Procedure
Place the dough on a well-floured work surface and divide into three. Shape each portion into a roll and leave to rest for 15 minutes.
Shape the rolls into baguettes. Put the baguettes on a lined baking tray. Dust with a little flour.
Allow to proof, uncovered, at room temperature for 30 minutes.
Using a sharp knife, make about 3 diagonal cuts in the baguettes.

Baking

Procedure
Preheat the cooking space to 230 °C using the professional baking flour-dusted mode.
Bake the baguettes in the middle shelf position for 15 minutes.
Allow the baguettes to cool down on a wire rack.

Cooking steps

Procedure
(Pre-)heat cooking space to 230°C with Hot air
Action
Professional baking rustic 230°C for 15 Mins
  • Baking tray
  • Wire shelf
Shopping list
Quantity Ingredient
½ tsp sugar
350 ml water
1 tsp salt
flour for dusting
3 g fresh yeast
500 g semi-white flour

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