Baguettes

Makes 3 small baguettes. Takes 2 days. 🔒

Keep in mind things may vary depending on weather/season. You might need to wait longer in cooler months. Remember to flour flour flour, these things are super sticky.

Ingredients

• 212 gm water
• 2 gm yeast (1/2 tsp)
• 282 gm flour
• 5 gm salt

Method - Day 1

Time: 3-4 hours

1. Add water and yeast to bowl and mix.
2. Add flour then salt, coat salt with flour.
3. Mix with spoon until combined, no dry spots.
4. Lid on, rest 30 mins room temp.
5. Spray hands and scraper with water and 10 bowl slaps.
6. Shape into ball, lid on, rest 30 mins room temp.
7. Do previous 2 steps another 3 times.
8. Shape into ball, lid on, rest ~1 hour room temp.
9. Fridge overnight.

Method - Day 2

Time: 2 hours

1. Scrape out the dough.
2. Weigh and divide into 3, try and get into rectangle shape, rest 15 mins.
3. Prepare couche and flour it well.
4. Shape into baguette, place on couche seam side up.
5. Flour tops of baguettes, cover and rest for 30 mins.
6. Put baking stone on middle rack and crank to 250 C.
7. Toward end of 30 mins, flour peels and baguettes really well, kick off kettle.
8. Slash them and put on baking stone but don't stretch it out, KEEP IT SHORT AND PLUMP.
9. Bake 7.5 mins.
10. Rotate halfway, bake 7.5 mins.
11. Put on rack to cool.