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LAmourette – Baguettes
Prep Time : 00h 13
Cooking Time : 00h 25
4 Baguette
Preparation Time: 13 minutes
Proofing and Resting Time: 130 – 140 minutes
Baking Time: 25 – 30 minutes
Outcome: 3 Baguettes
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 50 g L’amourette
- 500 g Wheat flour (type 550)
- 15 ml Vegetable oil
- 11 g Instant yeast
- 400 ml Water, (approx. 20°C)
Method
- 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
- 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
- Start the bulk fermentation time for 20 minutes.
- 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.
- Dip the top of the dough pieces into rye flour.
- Score the dough, we recommend 3-4 long score across the dough.
- 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.
- 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.
- Bake the baguettes for 25 - 30 minutes.