Everyday baguettes

This Sunday went down as a day of eating, a lot! The night before I made this bread that was allowed to ferment overnight, and as it goes pretty fast to do, we had fresh bread for breakfast. Just before we had finished eating breakfast, it was decided that we would go out for brunch with some friends ... It was probably the best brunch I've ever had, although I am not as well-traveled in the world of bunch, but still. And the dessert buffet! One can safely say that I almost rolled from there. But it did not stop there. In the evening we were invited home to some other friends for dinner and they gave us an incredibly good beef steak. Given how much, and how tasty, I ate on Sunday I should probably not eat more this week.

Everyday baguettes


3 peas of yeast
300 g water
1½ tbsp salt
380 g strong bread flour

How to:
Dissolve the yeast in the water. Work in the remaining ingredients. Cover with plastic wrap and let rise overnight or during the day at room temperature, at least 5 hours. Add a pile of flour on the work surface and spread it out a bit. Turn out the dough and fold it again over itself so that both sides are well floured. Pull the dough into a rectangle. Turn lightly into baguettes and place on a baking tray. Let the bread rest until the oven is 275 degrees C. Insert the tray and spray a little water in the oven. Bake the bread for about 14 minutes. Let cool on a rack.

No comments:

Post a Comment