BREAD BAGUETTE

Ingredients (6 people):
375g classic flour (T45)
8g salt
12g fresh yeast
300 ml (30 cl) lukewarm water

Preparation:
375g classic flour (T45), 8g salt, 12g fresh yeast, 300 ml (30 cl) lukewarm water.
(2 baguettes)

563 G flour, 12 g salt, 18 g fresh yeast and 45 cl warm water.
(3 baguettes)

In a bowl, dilute the yeast with a little warm water and leave to stand for 5 minutes, then add the remaining water.

Add flour and salt, then mix coarsely with a wooden spoon or kneading machine…. Sprinkle the dough with flour.

Cover with a tea towel, and leave the dough to rise in a warm place for about 1h30, or until it has at least doubled in volume.

Once the dough has risen, remove it to a well-floured work surface (or “pour” it directly into the floured molds).

Divide the dough into 2 or more pieces, and place in a baguette tin or baking sheet.

Don’t try to work or shape the dough – it’s sticky, that’s normal.

Brush the baguettes with a little milk.

Using scissors, slice the baguette 2 or 3 times.
Preheat your oven to 240°, with a drip pan filled with water at the bottom.

Bake the loaves for approx. 30 min. at gas mark 210 or 7.

The steam released by the water in the drip pan will allow your bread to form a nice crust, and the water must be added at the same time as the preheating. You need to put the bread in the oven when the water is boiling, and use a baguette tin with small holes or put it on greaseproof paper.