So here it is, the recipe from my last reel and the only one you’ll need to start making baguettes for the first time ☺️
Huge shoutout to
@zoebakes because this is basically her recipe adjusted just a bit, so thank you Zöe 💖🙏 for sharing your knowledge with us
This is not a sourdough recipe, but it definitely tastes like sourdough because the dough has been fermenting for a couple of days, and I’m telling you, the baguettes are so delicious and so easy that you won’t stop making them!!!
My best advice is to use the best flour you can find, because this is a simple recipe and you don’t need to do any real work, the fresher the flour the better
Ingredients:
809g whole wheat flour
100g rye whole wheat
19g salt
1 ½ tbsp active yeast-dry yeast
3 cups lukewarm water (careful not to warm the water too much or you’ll kill the yeast)
Mix everything in a large bowl (until you don’t see any dry flour) transfer the dough into a large container and cover loosely with a lid or plastic wrap
Let the dough double in size at room temperature and then refrigerate. I recommend to leave the dough in the refrigerator for at couple of days, the flavor will improve significantly but you can also use it after one day
According to
@zoebakes you can leave the dough for up to two weeks in the fridge!!
When ready to use, take a portion of dough (about 350g more or less) sprinkle some flour on the counter and the dough to prevent from sticking,
Form the baguette like I’m showing you here, place on a parchment paper and let it rest covered with a cloth for one hour. Preheat the oven 30 minutes to 450°f and put a tray with water or lava rocks to make steam
Score the baguette/s and bake for 15 minutes with steam, remove the tray with water or lava rocks and continue to bake for another 10 minutes until nice and golden
Cool on a rack and enjoy!!!!!
*my flour is from
@cvmllc
#baguettes #easyrecipe #baguettesforbeginners
