Baguette
Make baguettes with a crisp, firm crust by fermenting the dough and baking with top and bottom heat.
Ingredients
dry yeast
20 g
water
300 ml
white sugar
10 g
high-gluten flour
325 g
low-gluten flour
175 g
Instructions
1
Step 1
Mix dry yeast, water, and sugar together until evenly combined. Combine high-gluten flour and low-gluten flour, add the mixed yeast solution, and let ferment for 1.5 hours. Divide the dough into four portions, cover with plastic wrap, and let the dough rest for approximately 10 minutes. Roll each dough portion into a flat sheet the same length as your baking tray.
2
Step 2
Roll one edge of the dough sheet upward, then use your fingers to pinch the dough seam to seal it as you continue rolling, rolling and pinching along the way until you form a cylindrical shape.
3
Step 3
Place the shaped dough into the baking tray and let it continue to ferment, then start baking after 40 minutes.
4
Step 4
Set the oven to top heat 220°C and bottom heat 170°C, then bake for 20 minutes.
