Tutorial – Baguettes traditionnelles

by Jarrod Suda

Hello fellow ECers and friends to IHEID!

Please enjoy this homemade video and this baguette recipe that I’ve been trying. I think it could be a fun way to develop a micro-mastery or simply pass a lazy Sunday. Make sure to share with your friends and family the next time you break bread!

Cordialement,

Jarrod

Baguettes Traditionnelles

Mix:
1 & 1/2 cups warm water
1 tsp yeast
2 tsp salt

Mix well for a few minutes with:
3 cups white flour

You can add a little flour if needed, to make dough more solid (To know the right consistency may take some practice)

On floured surface:
Knead dough by flattening and folding it over itself x 7 ish times

Let rest in mixing bowl:
90 minutes

One more time on floured surface:
Knead dough by flattening and folding it over itself x 7 ish times

Let rest in mixing bowl:
90 minutes

On floured surface:
Flour dough on all sides
Cut dough into 3 balls
Sprinkle flour to lightly cover entire surface of ball
Gently stretch and roll them into long baguette shape
Use knife or scissors to stitch top of dough

Preheat oven to 230 C

On Baking Sheet:
Place 3 baguettes on baking paper or baguette pan
Make sure baguettes don’t touch
Let them rise for another 15 minutes

After preheat is over:
Pour glass of water in bottom of oven (Creates steam to make crust crunchy)
Place baguettes in for 25 minutes

Finished!
Let cool before cutting them. 

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