Baguette Parisienne
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 12 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour, type 405
- 1 ½ teaspoon salt
- 0.25 teaspoon ¼ dry yeast
- 320 ml water
Print Recipe
Pin Recipe Instructions
- Mix the flour, salt and yeast in a bowl. Add water and mix in just enough (not with the machine!) That there are no more dry nests.
- Cover the bowl with foil and refrigerate for 12-16 hours. After this time, a bubbly dough has formed.
- Dust a work surface well with flour and use a spatula to slide the dough onto the floured work surface. Do not knead the dough, just divide it into three roughly equal parts. Shape three baguettes and place in a baguette baking pan. These baking molds are approx. 37 cm long and suitable for 3 baguettes.
- Let rise in the baguette pan until the batter fills the mold well.
- Bake in the preheated oven at 250 ° C top / bottom heat on the middle rail.
- After 10-15 minutes of baking time, you get golden brown and wonderfully fragrant baguettes.
- Tip:
- Use a flower sprayer to spray water on the bottom of the oven after the baguettes are placed in the oven. This creates a particularly nice bread crust.
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