Read deal baguettes are hard to come by. This recipe and technique for french baguette shows you how to achieve the real deal at home. They have a perfect crust and bring out that crackery, toasty, creamy, tenderness that we look for in a great baguette. Enjoy!
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TOOLS:
BREAD LAME:
COUCHE:
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5 TIPS FOR BETTER SOURDOUGH:
TARTINE COUNTRY LOAF:
BEGINNER SOURDOUGH:
FOR THIS RECIPE YOU WILL NEED
POOLISH
150g BREAD FLOUR
150g ROOM TEMP WATER (74-78F)
very small pinch of yeast (15-20 grains.)
RIPEN ON COUNTER OVERNIGHT
FINAL DOUGH
240g WARM WATER
400g BREAD FLOUR
ALL OF THE OVERNIGHT RIPENED POOLISH
2g YEAST
10g DIASTATIC MALT POWDER
11g SALT
#frenchbaguette #baguette #breadbaking