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Type of cooking:
400g wholemeal flour
Method: Sieve flour into a large bowl, then make a well. Pour in water, mix carefully. The dough should form a ball in 5 minutes.
220ml water at 25°C
Cover with a clean cloth and leave for half an hour in a warm place.
Mix levain and salt, then knead for 5-10 minutes.
Form a ball, cover and leave to rise for 90 minutes. By this time, the dough should have doubled in volume.
Bring it back down again by folding it in on itself several times.
Form 5 balls and leave to rest for 15 minutes, then roll out into baguette shapes on a floured work surface.
Arrange on a baking sheet and leave to rise for an hour.
Score lengthways, preheat oven to 450°F (240°C) and place an oven-proof dish full of water in oven. Bake baguettes for 15 minutes. Keep an eye on colour of bread, reducing teperature if need be.
Brush bread with water and leave to cool once ready.