The baguette

The baguette, nothing more brilliant than baking a homemade baguette for breakfast for your guests, of course it will take a little organization. The ideal would be to freeze them at the end of the last shoot, but I will do some testing and I will keep you posted. I love to bake bread and I also really enjoy tasting it right out of the oven, what could be more natural than making homemade bread, well I admit that it takes a little time, but the result is so rewarding and in the more you know what you eat. The baguette a French tradition, I had a few inconclusive tests, however each time we ate the bread, no more stale bread at home. As you can see I always take so much pleasure with my Christmas present. The baguette for breakfast, you will love and what a pleasure to see it being eaten with such speed, Léonie loves having lunch with the hot baguette.

Baguette recipe for 4 baguettes of 200 gr

Ingredients

500 gr of flour type T65
325 gr of water at 20 °
100 g of liquid sourdough (or 25 g of dehydrated sourdough)
3 gr of fresh baker’s yeast

Instructions

Pour the flour and water into the robot’s bowl.
Prepare your liquid sourdough
Mix 4 minutes at slow speed.
Cover with a damp cloth and let stand for 1 hour.
Add the sourdough, yeast and salt.
Beat 4 minutes at low speed, then 7 minutes at high speed.
Form a ball, let it grow for 1 hour 30 minutes under a cloth, the dough will gain volume.
Flour the work surface, cut the leg into 4 equal pieces.
Roll them up slightly to lengthen them slightly, let stand 30 minutes.
Gently flatten the dough pieces with the flat of your hand.
Take the dough pieces lengthwise.
Fold the right sides up a third and press it down with your fingers to give it a new shape.
Fold the left sides up a third and press it with your fingers to give it a shape.
Fold the dough in half lengthwise, weld with the base of your hand.
Roll it under the hand so that it takes the desired shape, refined the ends into spikes.
Place the rods under a welding cloth underneath.
Place under a damp cloth for 1 hour 40 minutes, the dough will gain volume.
Preheat the oven to 230 °, with a plate at the bottom, to receive the water.
Gently place the chopsticks under food paper, solder underneath.
Flour them and give them 4 strokes lengthwise.
Bake for 20 minutes, adding the water to the bottom of the oven.
Leave the baguettes to cool on a rack out of the oven