Golden baguettes, with a fragrant crust and a soft heart.
Difficulty
Medium
Cooking time
35 minutes
Ingredients
Type 1 flour
500 g
0 Manitoba flour
250 g
Water
475 ml
Salt
14 g
Fresh brewer's yeast
13 g
Diastatic malt
5 g
Preparation
Phase 1:
Poolish
1
In a bowl, combine 250 g of 0 Manitoba flour, 250 g of water and 3 g of fresh brewer's yeast, mix until a smooth mixture is obtained. Leave the dough to rest at room temperature for 3–4 hours, until it has tripled in volume.
Phase 2:
Dough
1
Once the poolish is ready, proceed with the dough. Combine the poolish, 500 g of type 1 flour, 225 g of water and 10 g of fresh brewer's yeast in a bowl or a planetary mixer. Add salt only towards the end, completing the process.
2
Knead until you obtain a smooth and elastic dough.
3
Leave the dough to rest at room temperature for approximately 1 hour and a half, performing three rounds of triple folds every 30 minutes.
4
Transfer the dough, well covered, into the oven at 30° and let it rise until it doubles in volume; alternatively, leave to mature in the refrigerator for 18–24 hours.
5
Once the volume has doubled, transfer the dough to the work surface and divide into 4 portions of 300 g each.
6
Give each piece of dough a rectangular shape and wrap it around itself to form loaves.
7
Leave to rest covered for 20 minutes.
8
Once the rest time has elapsed, transfer the pieces back to the work surface and fold them on themselves to form loaves of approximately 60 cm, exerting light pressure on the ends.
9
Arrange the loaves on a floured cloth, creating folds in the cloth between one and the other to keep them separate and encourage growth in height.
10
Leave to rise at room temperature for about 1 hour, or until the loaves are slightly swollen, keeping the closure facing upwards.
11
To check the leavening, press the dough lightly with a finger: if the imprint rises slowly, returning to the surface after about 2 minutes, the loaves are ready for cooking.
12
Place in the oven and select the automatic Lhov Baguette programme.
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