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Baguette Recipe Recipe

Place on a baguette tray or a large baking tray cover and leave to prove until it has doubled in size. Gently press two fingers into dough.

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Cover and let rise in warm place 85 40 minutes or until doubled in size.

Baguette recipe Recipe. Heat a roasting dish in the bottom of the oven and pour in some water to create some steam. Poolish is also called Pre-ferment a technique in bread making where a starter dough is made the night before by mixing flour water and yeast together. Bring 1 ½ cups of water to a boil.

Bake in the oven for ten minutes with a pan of boiled water resting on the bottom rack. Preheat oven to 450 degrees F. The dough is left to ferment overnight or 12-16 hours until bubbles break out from the surface of.

Leave to rest for 1 hour then add the starter fresh yeast and salt. When your dough is puffy remove the cover and use a bakers lame a special curved blade a razor blade or a very sharp knife held at about a 45 angle to make three to five long lengthwise slashes in each baguette. Knead with the dough hook for 4 minutes at low speed then for 7 minutes at high speed.

Form dough into baguette shape about 12 inches long and let it rise in a warm place for 1-2 hours. Remove the bowl from the machine and cover it with a damp cloth. This is a baguette recipe with Poolish.

This recipe takes up to 3 days to make which might seem a little bit crazy but we promise you the results are worth itGet the full reci. Put the flour and water in the bowl and mix for 4 minutes at low speed. If an indentation remains the dough has risen enough Punch dough down.

Place dough in large bowl coated with cooking spray turning to coat top.

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