Baguette
Baguette
5 Minute Baguete
Hydration
The original recipe calls for 76-77% hydration
Whole wheat
- For the whole wheat flour prepare to add more water
- Mix with wooden handle
- Let it rise in the cold oven
Ingredients 950g
- Flour 950g / 33.5oz / 8.5 cups
- Salt 2x heaped tsp, approx 16g
- Yeast 3/4 tsp, approx 2g
- Water 730ml / 25.7oz 3.1 cups
- Hydration ~77%
Ingredients 500g
- Flour 500g
- Salt 1x heaped tsp, approx 8g
- Yeast 1/3 tsp, approx 1g
- Water 385-400ml / 1.6 cups
- Hydration ~77%
Steps
Step 1
- Mix all the ingredients together until combined
- Cover and let it rise for 8 to 10 hours
Step 2
- Cut the dough in 4 (if you want 4 baguettes, but you can make 2/3/5)
- Take each piece and stretch it gently into a baguette shape
- Bake at 250 C (485 degF) for approx 25 m in a pre heated oven
- Adjust temperature. Maybe less is better.