Baguette à l’ancienne

Ingredients (for 1650gr dough):

Flour retro d’or 1.000 gr
Water 650gr
Salt 22gr
Yeast 15gr

Method:

Place all ingredients in a bowl except the salt, mix for 2-3 minutes, check dough consistency (adjust as necessary with flour or water depending on whether it’s too dry or too wet). Continue to mix the dough on speed 1 with a spiral attachment for 12 minutes. Add the salt and mix for 3 minutes more on speed 2. Allow the dough to prove in a basket for 45 minutes, knock it back and allow to prove for another 45 minutes before dividing the dough into 500gr pieces.

Allow the dough to rest for 10 minutes, then shape it with 3 turns delicately and place in the baguette tray. Allow to prove for 50 minuets at approx 23ºC, place 1 cut along the top of each baguette. Place in the oven at 250ºc with steam and cook for 18 minutes.