Baking: Baguette

Preface:

1. The Austrian flour – type W 700 is wheat flour with high adhesive properties, and corresponds to the German flour – type 550. The Italian “tipo 0” and the French “T65” are also similar. Nevertheless, there will always be a difference in taste to the original French baguette. This is due to the fact that the wheat for the T65 grew in other climatic regions.

Pre-dough:

1. Mix the flour, yeast, salt and water in a bowl and knead into a dough.
2. Knead the dough by hand on a floured surface for at least 3 minutes and then shape it into a ball. Moisten lightly with oil and let rise for about 90 minutes.
3. Knead the dough again for about 30 seconds. Cover and let rise overnight in the refrigerator or in a cool room.

Main dough:

1. Let the pre-dough reach room temperature.
2. Mix the flour, yeast, malt flour and water in a bowl and knead into a dough.
3. Knead the dough by hand on a floured surface for at least 3 minutes and then shape it into a ball. Moisten lightly with oil and let rest for about 20 minutes.
4. Then knead the starter and main dough as well as the salt to form a dough.
5. Shape it back into a ball and wet it with a little oil and let it rest for 30 minutes.
6. Knead the dough briefly to degas * and let rise for another 90 minutes. * At this point, dough can be removed to store as a pre-dough.
7. Shape the baguettees, place in the mold and let rest for 15 minutes. Keep in a cool place overnight, well covered.
8. Allow the covered baguettes to acclimate for about 30 minutes. Remove the cover 15 minutes before baking.
9. Make a cut just before baking. Put a bowl of water in the oven, sprinkle bread with water and bake for 2 minutes in a preheated oven at 250 ° C, top / bottom heat.
10. Spray the baguettes again with water and after 1 minute bake spray again. Lower the temperature to 200 ° C top / bottom heat and bake for about 20 minutes until golden.
11. Switch off the oven and open it. Let the baguettes cool in it for at least 1 hour.

Resume:

1. The recipe is largely identical to the recipe supplement for the baguette tray. However, it had to be heavily modified in terms of temperature and baking time. The baguettes almost got too dark for me.