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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