Servings: 3
Ingredients
- 500 g flour
- 1 arb.sh. salt
- 5 g dry yeast
- 1 spoon Honey
- 350 ml water
Instructions
- Mix the flour with the yeast, dissolve the honey and salt in water.
- Pour the liquid into the flour and stir well to remove any dry flour.
- Cover with a towel and leave on the kitchen cupboard.
- After half an hour, 'fold' the dough, i.e. take it by the edge, stretch it and fold it over, repeating this on all four sides. after folding, cover again and leave on the cupboard. Repeat the folds four times every half an hour or so.
- After the last folding, leave the covered dough to rise for 12-16 hours.
- Place the risen dough on a floured kneading board (table) and divide into three parts. Stretch each part into a long rectangle and fold it to length. I.e. we make a moulded baguette. Place on a baking tray, I used a grooved mould for the baguettes, but you can also bake in a regular baking tray.
- We help keep it warm so that it rises. About 30-40 min.
- When the baguettes have risen, use a sharp knife to make transverse slits in the upper part of the baguettes and brush the baguettes with water.
- Bake at 240℃ for 10 minutes with a pan of water in the bottom. After 10 minutes, remove the water, reduce the temperature to 220℃ and bake for another 10 minutes.
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