Sort ingredients
ssss
QR Code
Listen
Pdf
Make the poolish. Combine the water and the yeast. Mix to dissolve the yeast. Add the flour and mix until there is no dry flour left. Cover and ferment for 10 – 12 hours.
Make the dough. In a large bowl combine the water, yeast, salt, and poolish. Mix well to hydrate the yeast and dissolve the salt. Add the flour and mix until there is no dry flour left.
Tip the dough out on the table and knead for 6 minutes. Desired dough temperature 25C – 26C (77F – 79F).
Cover and ferment for 1.5 hours.
Fold. Ferment for 1.5 hours.
Divide in two equal pieces. Pre-shape and rest for 20 minutes.
Final shaping. Place the baguettes on the couche and cover. Final proof 1 hour.
During this time preheat the oven, baking steel and steaming tray to 250C (480F) fan off.
Score the baguettes and mist with some water if you have a spray bottle.
As soon as you slide them into the oven pour half a cup of boiling water in the steaming tray.
Turn the temperature down to 210C (410F). Bake for about 22 minutes.
Leave to cool down slightly and tuck in!