John Myers
Ingredients for 1 servings:
- 75 g wheat flour, type 550
- ⅛ tsp yeast, fresh
- ½ tsp baking malt
- 60 g water
- 590 g wheat flour, type 550
- 20 g yeast, of which 1/8 tsp is used for the pre-dough
- 50 g sugar
- 40 g butter
- 15 g skimmed milk powder
- 1 egg(s)
- 15 g salt
- 15 g baking malt
- 360 g water
- oregano
- Parmesan
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Prepare the starter dough 6 hours to 3 days in advance: Combine all the ingredients in a small bowl and stir with a wooden spoon for about 3 minutes until the dough is very soft and pulls away from the sides. The dough should still be slightly sticky. Cover the bowl tightly with cling film or use a plastic bowl with a lid. Let the dough rise for about 6 hours, until it has tripled in size. Stir the dough and use, or refrigerate it for up to 3 days and then bake. Alternatively, leave the starter dough overnight in a not-too-warm place and use it the next morning. For the main dough, put all the ingredients in the mixing bowl, pour over the starter dough, and knead for 3 minutes on low speed and then for a further 7 minutes on medium speed until you have a soft but not sticky dough. Place the dough on a silicone mat and cover with the mixing bowl. Fold the dough over three times at 10-minute intervals to give it some structure. Then let the dough rise until it has doubled in size. Divide the dough into 5 equal pieces, each weighing approximately 250 g, and form into balls. Let stand for 10 minutes. Then form into 5 loaves, each approximately 30 cm long, and place them either on a baguette tray or on a baking sheet lined with parchment paper. Sprinkle the loaves with water and sprinkle with Parmesan cheese and oregano. When the loaves have doubled in size, bake for 20 minutes at 200°C.
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