John Myers
Ingredients for 1 servings:
- 375 g flour
- 12 g fresh yeast
- 8 g salt
- 300 ml water, lukewarm
- Flour for dusting
Instructions
Working time approx. 5 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours
as in France, for 3 baguettes
Dissolve the yeast in the lukewarm water. Mix the flour and salt in a bowl and add the yeast water. Mix with a fork until no flour remains. Cover and let rise for 1.5 hours. Cut 3 baguettes or 9 rolls from the dough (it will be very soft and difficult to shape) and bake them either in a baguette tin or a roll tin in an oven preheated to 240°C with a bowl of water in the bottom for about 25 minutes. Convection is not the same as fan-assisted cooking! If your oven doesn’t have fan-assisted cooking, bake at 250°C with top/bottom heat. Do not shape, knead, or otherwise work the dough; instead, let it slide into the tin as it is cut from the bowl. Dust with flour for a rustic look.
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