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Kerniges - Baguette
Prep Time : 00h 08
Cooking Time : 00h 50
9
Preparation Time: 8 – 10 minutes
Proofing and Resting Time: 70 – 80 minutes
Baking Time: 50 – 55 minutes
Outcome: 9 Baguettes
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 500 g Kerniges
- 1300 g Wheat flour (Type 550)
- 33 g Olive oil
- 20 g Salt
- 15 g Instant yeast
- 1300 ml Water, cold
Method
- Mix all Ingredients with a spiral mixer for 2 minutes slow and 10 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C - 27°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 30 minutes.
- Scale the dough into 350 g pieces, cover the dough pieces and start intermediate proof for 20 minutes.
- Mould the dough in your preferred shape, we recommend long and oval shape and roll the dough pieces in rye flour. Place the dough pieces onto a greased baking tray.
- Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- The oven should have a temperature of 230°C when you put the baguettes in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- After approx. 5 minutes of baking, decreasing the temperature to 180°C and bake the baguettes for 35 - 40 minutes.