Recipe:
-450 grams bread flour. I’ve been experimenting with Bread. vs AP vs. Cake flour for the heck of it. Curious about texture and cell structure.
-50 grams whole wheat flour
-4 grams active dry yeast
-375 grams room temp water. I used Smart Water… Shhhh. Don’t judge. 🙂
-10 grams salt. ( I used Maldon sea salt for this recipe)
-3 grams dry malt powder
Method:
-Mix yeast in warm water to activate yeast. Hold 2 min
-Mix all remaining dry ingredients thoroughly
-Incorporate water/yeast mixture into dry ingredients.
-Let rest 15 min covered.
-Do 2-3 stretch & folds every 30 min. Cover between each.
-Place in frig for 24 hours covered.
-Pre-heat oven to 475-500 degrees.
-With dough scraper remove to a floured surface.
-Shape baguettes by folding one side to the middle, then fold the other to the middle and fold again making a rectangle. Seal the edges by rolling to a point.
-Place baguette on a baking “Silpat” to rest for 30 min.
-Score w/a razor on a bias 3X.
-Transfer to pre- heated baking tray/Baguette Pan.
-Bake 15-20 min until golden brown.
-Let cool before eating…. Yah right!!! 😃🔪🔥
Less than award winning in terms of appearance, BUT they tasted pretty amazing with salted butter!!! Check my Insta clip for a few visual references. https://www.instagram.com/reel/CvqgK2BgoqA/