Baguette ingredient
to make 4 baguettes
Room temperature water 340 g, 1+1/3 cups + 2 teaspoons
Yeast: 1/2 teaspoon
All purpose flour or bread flour: 450 g, 3 cups
Salt: 8 g, 1 teaspoon

1. Dissolve yeast in the water, and then mix in flour and salt.
2. Ferment at room temperature for 1 hour. Stretch and fold the dough at 30 and 60 minutes respectively.
3. Cover it, then put it into fridge over night.
4. The next day. Divide into 4, round it and rest it for 40 minutes.
5. Shape to baguette. Final proof for 40 minutes. It your room is warmer than 21C , shorten the proofing time.
6. Preheat the oven 30 minutes ahead. 550F or 285 C.
7. Score the bread
8. Bake for 1012 minutes with steam.

BMGFriday Morning by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
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