Parisienne Baguette
Prep Time10 minutes mins
Cook Time20 minutes mins
Rest Time12 hours hrs
Total Time12 hours hrs 30 minutes mins
Servings: 4 people
- 400 g Wheat flour type 405
- 1 packet Dry yeast
- 1,5 tsp Salt
- 25 g Baking malt (can be omitted)
- 320 ml Water
After the 12 hours
The dough should now have risen to a bubbly dough. Then you mottled the work surface and let the dough flow out of the bowl. I help this by working with a dough scraper / dough card. IMPORTANT: DO NOT KNOW THE DOUGH ANY MORE! Divide the dough into 3 baguettes and shape, then distribute on a baking sheet / baguette tray.
Serving: 100g | Calories: 8kcal | Carbohydrates: 0.9g | Protein: 1g