02/06/2025
You can imagine yourself in Paris, sitting in a café, ready to bite into your fresh baguette 🥖✨
Ingredients:
B**a:
265 g strong flour
2.65 g fresh yeast
120 g water
Refreshment:
175 g medium-strength flour
2.60 g fresh yeast
3.30 g diastatic malt
190 g water
8.80 g salt
Instructions:
Make the B**a: Mix strong flour, yeast, and water. Let rest for 18 hours at 18°C.
Refreshment: Mix medium-strength flour, yeast, malt, water, and the b**a. Knead until smooth, adding salt.
Maturation: Cover dough and let rest until doubled in size.
Shape Baguettes: Turn dough onto a floured surface. Divide into pieces and shape into baguettes, keeping the magic intact.
Second Maturation: Place on a parchment-lined baking sheet. Rest for about 30 minutes under a damp cloth.
Bake: Slash baguettes with a sharp knife and bake at 230°C (450°F) for 25-30 minutes (it depends on the oven).
Enjoy: Once golden and crisp, let cool. Then enjoy the Parisian magic!
