Ingredients
500g strong bread flour
10g instant yeast
350g distilled water
20g sea salt
Directions
- in a mixing bowl, add water, flour and yeast and mix using dough hook > slow speed 4min then fast speed 4min
- add salt after 4min
- dough will be sticky
- transfer to working surface and using a scraper lightly tuck and round the dough till top is no longer sticky
- lightly dust the top with flour and transfer to bowl (smooth side up)
- rest it for about 1hr (max 2hr) then leave it in the fridge overnight
- next day dough will be bubbly
- flour woking surface and top of dough
- release the edge of dough with scraper and turn bowl upside down to transfer dough on working surface
- using a sharp scraper gently cut the dough (about 145-150g each) ~ will yield 6 baguettes
- shape baguette > create a spine in the middle, roll rop over to the spine, roll bottom to the spine... put the edges together and pinch together
- roll the edge of roll to sharpen the edge of baguette
- place into baguette tray with seam side down
- proof for 45min and score
- spray tray generously before baking
- bake at 220°C without fan at 3rd bottom level ~ add tray with ice to create steam
- remove ice tray at 5min and spray water on dough (may want to rotate tray for even baking)
- total 25-30min baking time till desired dark golden brown is achieved
- I left it for 5min the oven with temp off before transferring to cooling rack
Foodnote: Impressed with the youtube video and decided to try it out. I tested with 50% portion so each dough is approx 145g. It seems easy. The only thing is need to use the mixer but that is ok. My scoring still need improving hhmmm. I think I can bake a little bit longer as the color looks a bit pale. Will try again soon.
To freeze: Bake for 5-8min and remove from oven. After bread is completely cool, shrink wrapped and put in ziplock.
