Quick Baguette
Adapted from breadexperience.com.
For when you don’t have the time to make the real deal.
Yields: 2 baguettes
Preparation time: 10min
Cooking time: 25min
Total time: 4h30min
Ingredients
- 383g wheat flour (wheat 550, “bread flour” should work)283g water7g kosher salt2g active dry yeast
Equipment
- baguette baking traytwo deep baking trays
Directions
- Mix the flour and water, cover and let it autolyse for 15min.Add the salt and yeast and mix for 5min. Cover and let rest for 20min.Perform a stretch and fold. Cover and let rest for 20min.Perform a stretch and fold. Cover and let rest for 20min.Perform a stretch and fold. Cover and let rest for 1h-2h.Preheat your oven and your baking trays to 230°C.Transfer the dough to a floured surface and divide it into two equal parts. Pre-shape each into a ball. Cover and let the dough rest on a floured surface for around 15min.Shape each ball into a baguette as described here. Transfer them on the baguette baking tray. Cover and let rest for 30min.Place the baguette baking tray between the two deep baking trays. They should be forming a mini oven around the baguettes. Bake for 25min.