French baguette recipe
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Composition
3 servings 500 g plain flour 360 ml of water 10 g of salt 10 g of yeast 25 g of honey
Recipe preparation
1 In a bowl, mix all the ingredients well, cover with cling film and leave to stand for 15 minutes. Now process the dough three times over a period of approximately 1,5-2 hours. Fold the dough from the edges around the bowl to the middle, turning the bowl to cover the entire volume. Finally, always turn the dough bottom side up.
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2 After the third treatment, cover the bowl again with cling film and leave in the fridge overnight (12 hours) to rise slowly. The next day, turn the dough out onto a floured surface, divide it into three equal parts and shape each into a loaf. Cover with a towel and leave at room temperature for 45-60 minutes.
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3 Roll out each loaf into a baguette shape and press all the joints firmly together. Transfer the baguettes to a floured cloth, kneading the cloth between the baguettes to form peas and prevent the baguettes from sticking together. Let rest again for about 30 minutes.
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4 Preheat the oven to 250 degrees C and add a saucepan of water to the bottom. Carefully transfer the baguettes to a baking tray lined with baking paper, top side down. Using a sharp knife, cut each baguette 3 times diagonally and return to the oven. Reduce the temperature to 230 °C and bake for 15 minutes until golden brown. 5 Recipe brought to you by F magazine.
