Baguette

In some things I simply trust professionals and don’t mess around with various recipes 🙂 Like with these excellent baguettes. They are simply amazing. And if you say it takes so much time and work – honestly? It really pays off. And if you follow the instructions exactly, they turn out really awesome!!!!!! Only my daughter gets some of these, I eat the rest myself 🙂

This recipe comes from Thomas Dippel

Ingredients for 3 baguettes

Pre-dough:

• 150 g wheat flour All-Purpose Flour % PROTEIN 10-12
• 150 g water (it is best to weigh out the water, this is more accurate)
• 1 g yeast

Main dough:

• 350 g wheat flour All-Purpose Flour % PROTEIN 10-12
• 200 ml water
• 10 g salt
• 4 g fresh yeast

 

Preparation:

First mix the ingredients for the starter dough and leave everything covered to rest at room temperature for 10-12 hours.

The next day, mix the flour for the main dough with the salt. In a separate bowl, dissolve the yeast in the water.
First add the yeast water to the pre-dough. Then add the flour and mix everything well.

Cover the dough and leave to rise for 20 minutes (autolysis).

Now it’s time to knead. 10 minutes by hand or with the machine at a low speed.

After kneading, fold the dough and leave it to rise covered for an hour.

Fold again after an hour and then cut off three equal portions.
Shape into baguettes and leave to rise again, covered with a cloth, for 45 minutes.

Cut before baking. (Works great with a bread knife)

Bake at 250-260 C° top and bottom heat. The first 10 minutes with steam. (When heating, place an ovenproof dish in the oven and pour in about 1/16 liter of water after you have placed the baguette in the oven.

Then release the steam and bake for a further 10 minutes. The baguettes may now be ready, if not bake for another 4-5 minutes at 200 C°.

Have fun baking! And above all, enjoy 🙂

As always, you can print out the recipe:

 

 

 

PS: Oh yes, don’t be angry, but because it is unfortunately getting worse and worse (people are unfortunately using my photos and recipes on various sites) I unfortunately have to take action! All rights of use – recipes – texts and photos belong exclusively to ME – “Gudrun von Mödling” and must be approved in writing before use. Reproductions (copies, screenshots of any kind, etc.) are prohibited, as they constitute a copyright infringement. The link – may be shared! The author of the recipe has been named here several times!