Utee's Batard Baguette

Ingredients for 1 servings:

• 440 g flour, Italian (Farina di grano tenero, tipo 00 *)
• 300 g wheat flour, type 550
• 100 g wheat flour, type 405
• 160 g rye flour, type 1150
• 800 g water, cold
• 42 g yeast (1 packet)
• 20 g salt

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

from different types of flour

If Farina di grano tenero type 00 is unavailable, I would replace it with 405 flour or a mixture of 405 and durum wheat semolina or Semola di grano duro. Combine all the flours in the bowl of a food processor and add the water. Mix on speed 1 until a smooth ball forms. Let it rest for 15 minutes. Then crumble in the yeast and mix in on speed 2, followed by the salt. Once everything is well mixed, cover the dough and let rest for another 15 minutes. Place the dough on a table and stretch it out crosswise with both hands, folding it over three times (i.e. stretching it out and folding it over one another into three layers, so to speak). Then stretch it out lengthwise and fold it over three times again. Repeat this process. Tuck the ends under the dough. Cover the dough and let it rise for about 1.5 hours. When it has doubled in size, hit the work surface with the smooth side down and flatten it with the palm of your hand. Divide into the desired number of loaves (I used six larger and two smaller ones). Fold in the edges of each piece of dough and let it rest briefly in a ball. At this point, preheat the oven with a baking stone to 220 to 240°C. Shape all the dough pieces: Hit each ball with the smooth side down on the table, flatten it with the palm of your hand, and fold one side towards the middle, then fold the other side over it. Flatten and repeat perpendicular to the previous direction. Press the top seam firmly with the heel of your hand, simultaneously forming a hollow. Fold the upper thick part down and press it firmly with the heel of your hand. At the same time, form another hollow, fold the upper part down, and then fold it again. Press the seam together firmly. Roll the piece of dough, applying light pressure, to the desired length and place it on a floured kitchen towel with the seam facing up. Form a fold in the kitchen towel and place the next formed piece of dough on top, forming a fold, and so on. Cover all the dough pieces and let them rise for another hour. Roll the dough pieces one by one onto a wooden peel (seam down) and, using a very sharp utility knife, make three diagonal cuts in each piece and place them in the oven. Immediately afterward, and occasionally afterward, squirt water into the oven (or pour a cup or two of water into the oven). The minimum baking time is 20 minutes. Some of my baguettes even took 40 minutes. They’re done when they’re a nice color. Of course, they taste best fresh. You can also make them in advance and freeze them (right after they’ve cooled slightly). To bake, preheat the oven to 200°C, place the frozen bread in, reduce the fan speed to 160°C, and bake for 12 minutes. This will be even crispier than when fresh, but the crust won’t be as elastic.