Parisian baguette

Ingredients for 1 servings:

• 335 g flour (wheat flour type 405)
• 335 g flour (wheat flour type 550)
• 13 g salt
• 14 g yeast, fresh
• 450 ml water
• ½ tsp malt (diastatic baking malt)
• oil

Instructions

Working time approx. 45 minutes; Rest time approx. 1 day 12 hours; Total time approx. 1 day 12 hours 45 minutes

Extremely delicious baguette with a very long cold dough fermentation (36 – 48 hours).

For the pre-dough, dissolve 7 g of yeast in 150 ml of water, mix 110 g of type 405 flour and 110 g of type 550 flour with 4 g of salt in a mixing bowl. Add the dissolved yeast and water and knead the ingredients with a hand mixer until a ball forms that comes away from the sides of the bowl. Then knead the dough thoroughly by hand for 10 minutes on a floured surface. Form into a ball, spray with a little oil and let it rise for 90 minutes. Then knead the dough briefly to degas it. Cover and let rest in the refrigerator overnight. For the main dough, take the pre-dough out of the refrigerator and let it come to room temperature. Dissolve the remaining yeast (9 g) in the remaining water (300 ml). Mix with the remaining flour (225 g type 405 flour and 225 g type 550 flour), and the baking malt using a hand mixer as with the starter dough. Knead the dough until it pulls away from the bowl. Knead by hand for 10 minutes, then let it rest for 20 minutes. Now knead the starter dough and the remaining salt (9 g) into the main dough, spray with oil, and let it rest for 30 minutes. Knead again briefly to degas the dough. Let the dough rest for 90 minutes. Shape into 3 baguettes (you can find out how to shape baguettes in the Bread & Rolls forum), place them on a baking sheet lined with baking paper or on a perforated baguette tray, and let stand for 15 minutes. Then wrap them in large plastic bags (garbage bags are best for this) and refrigerate overnight. Remove the baguettes from the refrigerator, remove the plastic bags, and let them stand at room temperature for at least 30 minutes before baking. Preheat the oven to 250°C (482°F) with a baking stone. Cut the baguettes diagonally just before placing them in the oven. Immediately after placing them in the oven, steam them thoroughly (spray water onto the oven floor and walls with a watering can), then steam them again after 2 minutes. Then reduce the temperature to 230°C (450°F), bake for 25-30 minutes, turn off the oven, and leave the bread in for another 5 minutes. The baking time may vary depending on the oven. The crust will be wonderfully crispy and the crumb will be large and fluffy.