: This video is not a finished recipe,
This is an experimental process to find an appropriate recipe for home-made baguettes.
[Experimental materials]
Baguette: 300g T65 flour, 210ml water, 3g salt, 3g dry yeast
Jambon Beurre: Jambon (salt house), butter (Paysan Breton)
[Experimental tools]
Measuring cups, dough bowls, scales, scrapers, oven pans
[Experimental equipment]
Oven
[Experimental process]
1. Add 3g of dry yeast (6g for fresh yeast) to 210ml of water.
2. Stir well to dissolve.
3. Add 300g of flour into the dough bowl.
4. Add water with dissolved yeast on top of the flour.
5. Knead.
6. After kneading, cover with a wet cloth and ferment at room temperature for 2 hours.
7. After 2 hours, cover the dough bowl with plastic wrap and place in the refrigerator to ferment for a day.
8. The next day, take out the dough, remove the plastic wrap, and sprinkle flour on top.
9. Sprinkle flour on the cutting board where you will tip the dough.
10. Remove the edges well and place them on a cutting board.
11. Do not add any additional dough and divide it into desired sizes.
12. Fold the divided dough three times to make it long.
13. Leave the center intact and make both ends thinner.
14. Once the shape is fully formed, leave it as is and ferment for 20 minutes.
15. After 20 minutes, transfer the shaped dough to an oven pan.
16. Preheat the oven to 240℃.
17. While the oven is preheating, make a cut on the baguette to release gas.
18. After preheating, place in the oven and bake at 240℃ for 15 minutes.
19. After 15 minutes, a well-baked baguette is completed.
20. Make and eat jambon beur.
[Experiment result]
A decent baguette completed
1. I bought new T65 flour and made it.
2. Make baguettes with flour suited to the purpose.
3. It tastes better after fermenting for a day.
10 сен 2024
