BAGUETTE

BAGUETTE (1)

I like Baguette 

because of its spongy interior 

wrapped in its crackling crust

It is versatile
can be served in many ways

Just the basic bread ingredients

 with

a lengthy preparation time
that 

developed the aroma and flavor of its very own 

This photo
is the courtesy of My friend, BiBi C. Bbc

She is so artistic
look how she score the bread

such lovely design

A) Pate Fermente     
     35g bread flour

     26g water

     1/8 tsp yeast

     scant pinch of salt

B) Poolish

     35g bread flour

     35g water

     1/16 tsp yeast

C) Main Dough

     135g bread flour

     75g water

    

     1/2 & 1/8 tsp salt

     1/4 tsp yeast

Method:

1) mix the pate fermente (A) & poolish (B) in separate bowls, 
    cover & age in fridge up to 24 hours or 3 hours @ room temperature

2) when time is up, bring pate fermente & poolish to room temperature 

3) at the same time, mix flour & water in main dough (C), cover & 
     allow to autolyse for 20-30min

4) put all 3 doughs into bread maker, add remaining salt & yeast

5) knead for 15min and let rise 1.5 hours

6) dust work surface with flour because the dough is quite wet.
     Divide dough into 2 parts & shape by folding & rolling

7) cover & let proof until very puffy about 1-1.5 hours

8) score bread at 45' angle & 1/2 inch deep with a sharp blade

9) spritz bread heavily just before putting into preheated oven 220'C

10) bake for 25-30min until deep golden brown

11) switch off oven, open door 2" & leave baguette inside for 5min