Method

1. Mix L‘amourette, wheat flour and instant yeast with 360 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C
2. Add the rest of the water, 40 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the oil and mix for a further 1 minutes slow and 1 minutes fast
3. Start the bulk fermentation time for 20 minutes.
4. Scale the dough into 315 g pieces, mould the dough in your preferred shape. We recommend long and oval shape. And place onto a greased baking tray.
5. Dip the top of the dough pieces into rye flour.
6. Score the dough, we recommend 3-4 long score across the dough.
7. Allow to final proof for 90 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
8. The oven should have a temperature of 230°C when you put the baguettes in then decreasing to 210°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
9. Bake the baguettes for 25 - 30 minutes.