Baguettes
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Ingredients
- 500 g all purpose flour
- 360 g water
- 2 teaspoons salt
- 1 teaspoon yeast
- 1 heaping tablespoon (25 g) honey
Instructions
- Activate yeast in warm water, add honey
- Combine rest of dough ingredients, perform three stretch and folds over 1.5 hours. Then fridge overnight, up to 24 hours
- If dough isn’t doubled, let rise at room temperature until doubled in size. Then split into three pieces
- Preshape: stretch each dough into a horizontal rectangle, keep the top of the rectangle unfloured. Fold the bottom up to the middle, seal, then top down to middle, seal, forming a cylinder
- Proof for 30 - 60 minutes, or until puffy, finger indent should not spring back
- Preheat oven to 425 degrees F, with a tray of water at the bottom to help with steam. When the baguettes are proofed, transfer to a couche with seam side down and score
- Bake 15 minutes with steam, then 15 minutes without, check every 5 minutes.
Notes
Try 75% hydration next time (375 g water instead of 360 g)