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French Village - Rustic Multigrain Baguettes
Prep Time : 00h 14
Cooking Time : 00h 24
4 ชิ้น
Preparation Time: 8 – 12 minutes
Proofing and Resting Time: 65 – 95 minutes
Baking Time: 22 – 24 minutes
Outcome: 2 Baguettes
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 125 g French Village mix
- 125 g Wheat flour (Type 550)
- 11 g Instant yeast
- 180 ml Water, approx.
Method
- Mix all Ingredients for 5 minutes slow and 3 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C
- Cover the bowl and start the bulk fermentation for 10 - 20 minutes
- After bulk fermentation, scale the dough into 215 - 220 g pieces. Cover and start the intermediate proof for 20 - 30 minutes
- Mould the dough pieces into a long baguette shape and place onto a greased baking tray
- Allow the dough to final proof for 35 - 45 minutes, we recommend covering the baking tray with 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
- Sift flour over the baguettes and score. We recommend 3 diagonal scores along the top
- The oven should have a temperature of 190°C when you put the baguettes in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust
- After approximately 5 minutes of baking decrease the temperature to 150°C and bake the baguettes for 22 - 24 minutes