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Baguette
A white bread with a crispy crust and a soft interior, perfect as a side for soups or for filling as a sandwich.
재료
315 mlwater
11 gyeast
5 mlsalt
325 gwheat flour
15 mloil
단계
Heating the water
In a pot or bowl, heat 300 ml water to lukewarm, approximately 37°C.
Dissolving the yeast
Measure 11 g yeast into a bowl and mix it into the warm water.
Seasoning
Add 5 ml salt to the liquid to bring flavor to the bread.
Adding flour
Gradually knead 325 g wheat flour into the dough until it starts to pull away from the sides of the bowl.
Adding oil
At the final stage of kneading, add 15 ml oil and work the dough until it is smooth and elastic.
First rising
Cover the bowl with a cloth and let the dough rise in a warm place for about 45 minutes, until it has doubled in size.
Heating the oven
Preheat the oven to 225°C so it is ready for baking.
Shaping the loaves
Divide the dough into two parts and shape them into long, narrow loaves on a floured surface, then transfer them onto a baking sheet lined with parchment paper.
Second rising
Cover the loaves with a cloth and let them rise on the tray for another 20 minutes.
Slitting and brushing
Make a few diagonal slits on the surface of the risen loaves with a sharp knife and brush lightly with 15 ml water to achieve a crispy crust.
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정보
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