Authentic French baguette Recipe
T65 flour (Without additive): 1000g
Salt: 18g
Yeast: 5g
Starter "sourdough": 100g
Water: 700 g + 50g at 2nd speed

ANTONE Bakery   / boulangerie.antone  
125 Rue de Laseppe 33000 Bordeaux
Tom Piegelin:   / tompiegelin  

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00:00 presentation of “TOM”
00:30 Preparation of Autolysis
01:05 Baguette recipe and mixing
02:50 Bulk fermentation and strech and fold
03:55 Division and shaping
05:25 Shaping the baguette
07:38 Refresh your sourdough!
09:10 Baking your baguette
09:30 How to properly blade your baguette?
11:40 Tasting!

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See you soon on bakery step by step by Fabrice Cottez.

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