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Quickest Baquette in all the Land
Ingredients
- 225g warm water (90F/32C)
- 8g instant yeast
- 9g salt
- 350g bread flour
Recipe
-
Combine water, yeast, salt and flour. Stir to combine
then switch to a soaking wet hand and squeeze to
continue mixing until dough is no longer shaggy.
Dust with flour and knead for 2 minutes to build
strength. It’s ready when you can tug a piece of the
dough without it ripping.
-
Cut into 2 equal pieces, flatten each into an oval then
roll and shape into a cigar. Place both shaped doughs onto
the bottom of a parchment lined baking sheet, cover with
a foil pan (approx 17”x12”x4” / 43cm x 32cm x10cm) and let
rise at room temp for 40-60min.
-
Spray baguettes with water, cover with foil pan again and
bake for 25 minutes in a preheated 465F/240C oven, removing
the lid after 14min.
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