Baguette

Category:

Ingredients
- 150 g wheat grains
- 300 g water
- 25 g fresh yeast
- 350 g wheat flour
- 2 tsp salt

Step 1
Place wheat grains into mixing jar,
S1,11000RPM 45S, S2
transfer into a bowl and set aside.

Step 2
Place water and fresh yeast into mixing bowl,
S1, RVS 100RPM,40C,2M

Step 3
Add both flour and salt,
S1, Kneading Program, S3;
Place dough into a large bowl, form into a ball, cover with cling film and let rise in the fridge overnight (8 to 12 hours).

Step 4
The next day, divide dough into 4 equal pieces, form them into ball and roll each out into a baguette shape (30 cm long). Place them onto a baking tray covered with baking paper, then cover baguettes with a kitchen towel and let rise in a warm place for 2 - 2 1/2 hours. Near the end of the rising period, preheat the oven to 240C; place a baking tray on the lowest level.

Step 5
Brush baguettes with water and lightly flour them. Use a sharp knife to cut slanted grooves in the top. Place baguettes into the oven, carefully pour a cup of water on the hot baking tray on lowest level and bake baguettes in preheated oven at 240C for 20 - 25 minutes. Cool before serving.