Baguette

Main Ingredients	Refined Flour, Whole Wheat flour
Cuisine	French
Course	Breads
Prep Time	3.30-4 hour
Cook time	41-50 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Baguette

• 570 grams Refined Flour
• 110 grams Whole Wheat flour
• 15 grams Salt
• 15 grams Yeast fine yeast

Method

1. Combine the flours and salt. The flour temperature (which is generally equal to room temperature) and the water temperature must all total to 52°C. So check out the flour temperature and chill 430 ml of water accordingly.
2. Crumble fresh yeast into a small bowl and cream with two tablespoons of the chilled water. Then add the remaining water. Take 430 grams of the flour and salt mixture in a large bowl and make a well in the centre and add the yeast liquid.
3. Gradually work the flour into the liquid, using your hand, and make a sloppy batter. Ideally the batter should have a temperature of 24°C. cover with a damp cloth or put the bowl into a large plastic bag tie the open end. Keep it at cool to normal room temperature for about four hours.
4. The batter will become frothy and rise up and then collapse back down. Add the remaining flour and mix to form a very soft dough, turn out the dough onto a floured work surface and knead for ten minutes until the dough changes texture and becomes firmer and springy. Place the dough in a washed and lightly greased bowl. Turn it to coat it with oil.
5. Cover with a damp tea towel and leave at cool to room temperature until doubled in size, one and a half to two hours. Knock back the dough with your knuckles then divide into 3 equal portions. Roll each piece into a sausage shape about 12 inches long and 3 inches thick.
6. Pleat the floured tea-towel to make 3 moulds between the pleats to hold the pieces of dough while they are rising so they keep the traditional baguette shape. Cover with a damp tea towel and leave to rise until doubled in size, for about one hour. Meanwhile, preheat the oven to 230°C.
7. Mix two teaspoons of salt in 280 ml of water for the glaze. Remove the damp tea towel and roll the loaves onto the baking tray without crowding. It is best to use a second tray if the 3 loaves do not fit on your baking tray. Using a sharp knife or razor blade, slash the top of each loaf several times, then brush with salt water.
8. Put the loaves in the oven, then spray the inside of the oven with water. Bake for 20 minutes, brushing the loaves with salt water and spraying the oven with water twice during this time.
9. Spray the oven again, lower the temperature to 200°C and bake for 5-10 minutes longer until the loaves are crisp and sound hollow when tapped underneath. Cool on a wire rack.

Nutrition Info

Calories	2326
Carbohydrates	81.1
Protein	476.9
Fat	10.7