It's been so damn cold here this week so I have not dared to bake any bread. I baked these baguettes before the cold spell got here. Now it has become a bit warmer again, at least if I turn on the oven in the morning so that the bread gets a really cozy environment to ferment in. I'm gonna take this opportunity and bake some more bread today.
Baguettes
10 g yeast
500 g strong bread flour
10 g salt
350 g water
Crumble the yeast into the flour and work it into the yeast, like you do when working the butter in to a crumble. Then add salt and water and work the dough. When everything is well mixed, turn out the dough on a worktop. Work the dough by stretching it with your palm. Press your palm in to the dough and press the dough back and forth. Gather the dough at regular intervals using a spatula. When the dough begins to release from the baking table by itself, shape it into a ball and place it in a lightly floured bowl to rise for 1 hour or until doubled in size.
500 g strong bread flour
10 g salt
350 g water
Crumble the yeast into the flour and work it into the yeast, like you do when working the butter in to a crumble. Then add salt and water and work the dough. When everything is well mixed, turn out the dough on a worktop. Work the dough by stretching it with your palm. Press your palm in to the dough and press the dough back and forth. Gather the dough at regular intervals using a spatula. When the dough begins to release from the baking table by itself, shape it into a ball and place it in a lightly floured bowl to rise for 1 hour or until doubled in size.
Divide dough into four parts and shape them into baguettes. Place them on a lightly floured linen cloth and fold up a piece of cloth between the baguettes so they do not stick together when they ferment. Let them rise for 45 - 60 minutes. set the oven to 250 degrees C. Spray the oven with a little water before putting in the loaves. Bake the baguettes in the center of the oven for 10 - 12 minutes. Let cool on a bread rack.
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