BAGUETTE
Prep/Cooking Time: Longer Than 120 Minutes
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
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