Hello everyone!
Today I’m teaching you how to make THE best baguette with a professional baker’s recipe!
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➼ Perfect Baguette recipe
Ingredients:
• T65 flour (bread or strong flour): 1000 gr
• Salt: 18 gr
• Fresh yeast: 8 gr or 4 gr of dry yeast
• Water: 660 gr
• Liquid starter: 100 gr
• Autolyse: mix flour + water and let sit for 45 minutes
• Kneading: 4 min at low speed + 2 min at med-high speed
• Bulk fermentation: 45 min at room temperature + Fold then 10 h at 4°C
• Dividing
• Pre-shaping
• Rest: 10 min
• Shaping
• Final fermentation: 45 min at 25°C
• Baking: 21 min at 255°C
• Cooling on a cooling rack
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation
