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BAGUETTE

Prep/Cooking Time: Longer Than 120 Minutes

Printable Version

Ingredients

  • 2 kilo Strong flour
  • 800g Bakers flour
  • 200g Ferment
  • 50g Commercial yeast
  • 50g Salt
  • 25g Malt
  • 600g ferment
  • Water 1.5 ltr+

Instructions

  • Place the flours into the mixing bowl
  • Add to the bowl the dry yeast and the malt
  • Add the water and the 200g of ferment
  • Mix for 8 minutes on low (you may need to add more water)
  • Add to the bowl the 600g of ferment and mix for a further 4 minutes
  • Add to the bowl the salt and mix on high for 45 seconds

Remove the dough from the bowl and leave to rest for 1.5 hours covered on a floured table

After the dough has rested shape and place on the trolley to prove

After roughly an hour the bread is ready to go into the oven