BAGUETTE (2)

Another Baguette Recipe 
which I have tried 

and 
find it flavorful too. 

It is my pleasure
 to share with you the recipe:

Baguette (2)

Pre-ferment Starter

250 g bread flour

165 g water

1/2 tsp dry yeast

Dough

A   250 g plain flour

      165 g water

B   1/2 tsp dry yeast

      1/2 tsp salt

      100 g pre-ferment 

Method:

1) mix all ingredients in the pre-ferment and 

     leave at room temperature for 60-90min

2) then leave in fridge for 24 hours or more before using

3) if not using, can freeze & keep for 2 weeks 

4) combine A (flour & water) and let rest 60min

5) add B to A and knead to combine

6) let rise 3 hours, turning over every hour 

7) divide into 3 balls and let rest 40min

8) fold & roll into baguette shape, then let rise 60min

9) score bread diagonally & spritz with water before sending into oven

10) bake in preheated oven of 250"c for 15min

Variation:
How about shaping them into rolls, crusty rolls?