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French · Baking
Baguettes
Homemade crispy French baguettes with prolonged cold dough fermentation.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix all ingredients and knead until smooth. Once gluten development begins, you can stop kneading.
2
Transfer the dough to a covered container and leave it to ferment for 1 hour at room temperature.
3
Perform three sets of stretch and folds every 20 minutes.
4
Place the dough in the refrigerator for 21-22 hours at 4-6°C.
5
Take the dough out of the fridge, divide into three portions, round them, and let rest under plastic wrap for 1 hour.
6
Shape the baguettes.
7
Proof for 45 minutes at room temperature.
8
Bake with steam in a preheated oven at 250°C for 25 minutes.
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