Homemade French Baguettes
prepare the overnight starter
0.6g fresh yeast (pinch of instant/active dry yeast)
gradually add 160ml water
160g all purpose flour (type 55)
mix to combine
cover and let it rise for 12-14 hours at room temperature
7g fresh yeast ( 1/2 tsp (2g) instant or active dry yeast)
½ tsp (2.5g) sugar
stir until it liquefies
dissolve yeast in 60ml water
330g all purpose flour (type 55)
130ml water
dissolved yeast
all of the overnight starter
mix to combine
let the dough rest for 15 minutes
1 1/2 tsp (8g) salt
use wet hands to incorporate salt
knead for few minutes until pulls away from the sides of the bowl
transfer to on oiled bowl
let it rise for 40 minutes
stretch and fold on all 4 sides
let it rise for another 40 minutes
stretch and fold on all 4 sides again
let it rise for 40 minutes more
dust with flour
divide dough into 4 equal pieces
shape into small logs
let them rest for 10 minutes
finally shape each piece into baguette
flatten slightly
fold the top third into the center
rotate
fold the other third
seal the edges
slightly roll pressing on the edges
transfer to a floured parchment paper lined tray
create a little border by lifting the parchment paper
add a rolled kitchen towel to help the baguettes keep their shape
cover with a kitchen towel
let them rest for 40-45 minutes
meanwhile...
preheat the oven to 470°F (240°C)
slash the tops several times with a bread lame or sharp knife
spray with water
transfer to the oven
hot water
bake for 10 minutes
remove the baking tray with water
bake for 15-20 minutes more until deep golden brown and crisp