Éric Kayser | baguette
INGREDIENTS
- 500g of traditionnel French flour
- 100g of natural sourdough *
- 330g water
- 9g salt
- 4g of yeast
UTENSILS
- 1 petit kneader or a robot equipped with a dough hook
- 1 thermometer
- 1 horn
- 1 pastry cutter
- 1 blade for cutting bread.
- 1 bol of water
- 1 brush.
- 1 tea towel
- 1 baker’s oven
THE TEMPÉRATURE
Kneading: about 10 minutes
Pre-fermentation (autolysis): 1 hour
1st shoot (pointing): 1 hour
Rest (relaxation): 30 minutes
2nd shoot (primer): about 2 hours
Cooking: 22-23 minutes at 250 ° C
INSTRUCTIONS
A tip to be able to make beautiful bread: knead the 500g of flour with your 330g of water for a few minutes (about 4 minutes at a slow speed) to obtain thisis called autolysis.
Leave to rest for 1 hour under a cloth.
Add the 4g of fresh baker’s yeast, the 9g of salt, and the 100g of natural sourdough. And we resume kneading for 6 to 7 minutes.
Place the dough on a tea towel. Take its temperature, it must be around 23-24 ° C * to have a good fermentation.
The dough is left to rest for 1 hour (this is the pointing or the first fermentation).
We cut the dough in 3. And we pre-shape the bread into small balls. *
Leave to stand for 30 minutes.
Flower the wooden tower and press the ball but without degassing too much.
Stretch the dough a little bit, roll it up, and roll it out into a baguette shape.
Put it on a cloth, the welds on top. Fold the fabric so that it is a sausage so that the rods do not touch each other and put another solder dough on top and so on.
Let the bread rise for about 2 hours.
Just before you bake the bread, put water inside the oven to create water vapor so you can grow longer.
Let the bread bake for 22-23 minutes at 250 ° C.
