French Baguettes

By efriend

Ingredients

• 300 ml warm water
• 400 g Unbleached bread flour
• 25 g semolina (optional)
• 6 g Rapid yeast
• 8 g salt
• flour for dusitng

Preparation

Step 1

Pour water first into your mixer than add flour, semolina, yeast, and salt

Mix on low speed 15 min.

To rise properly transfer dough into greased plastic container

Cover with plastic wrap and make a small hole

Let dough rise at room temp for 1 hour until double in volume

Deflate and round dough into a smooth ball with your hands.

Place the dough into the same bowl.

Cover and refrigerate overbite.

After the resting time overnight, put the cold-fermented dough on your work surface to come back to room temperature for about 1 hour.

Transfer the dough to a lightly floured surface without deflating it yet and divide it into
3 x 7.5 ox (220g) equal pieces

A French baguette can range between 7 to 11.5 ounce (200 to 350 g)

Flip over dough (skin side down), gently deflate and fold each piece of dough down into a rectangle shape.

Cover bread with a wet towel and let rest for 45 min at room temp.

Shape each piece into a 16 inch (40cm) length baguette starting with the first on you shaped

Arrange baguettes (seam side down) on an upside down large baking tray or in a couch

Let proof for about 1 hour or double in size

Preheat oven to 500 *F