John Myers
Weekend Baguettes
The perfect weekend baguettes recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 1 teaspoon Salt
- 0,5 teaspoon Dry yeast
- 400 ml Water
- The day before / evening: mix 500 g flour with 1-2 teaspoons of salt and 1/2 teaspoon of yeast, add 400 ml of water and mix quickly with a spoon (not a mixer!) So that no dry nests remain. Takes a maximum of 2 minutes. And then in the REFRIGERATOR for at least 12-16 hours, the longer the better. If he’s blowing bubbles, he’s good.
- Preheat the oven to 200 ° C in the morning. Divide the fluffy / bubbly / moist dough from the fridge on a floured work surface into 8 parts = 8 baguettes (or halve the dough and put the rest in the fridge until the next day, then you have 4 baguettes for 2 days each, works wonderfully) . Pull the dough pieces apart and twist them a little with one hand. The whole thing takes a maximum of 5 minutes.
- Place on a baguette baking sheet or fold a piece of baking paper like an accordion beforehand and place the pieces between the folds, also works great. Bake at 200 ° C for about 20 minutes.
- Then enjoy the crispy, warm baguettes. Since they are quite tough the next day, I prefer to bake them fresh on 2 days. Good Appetite!
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