Baguette
by bsalcedo
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INGREDIENTS
- Water #1 125 g warm Over night poolish
- Yeast #2 1 g Mix dry together
INSTRUCTIONS
1. 1 g Yeast + 125 g flour + 125 warm water and leave over night room temp
2. Add 140 g warm water to Poolish
3. Mix dry 300 g flour + 1g yeast + 5 g of salt
4. Add dry ingredients to poolish
5. Leave 10 minutes.
6. Briefly kneed about 4 time (10 minutes between)
7. 1 hour to rise
8. Punch down and split into 3 roughly 230 g each
9. Flatten out in oval, fold over to middle on slightly floured table. Roll and fold in to center. Let rest for 10 minutes
10. Flatten slightly, fold 1/3 over to center and then roll out to desired length....quite skinny.
11. Place on baking linen and leave for 1 hour
12. Transfer to parchment paper an score dough with sharp knife 4-5 times and bake 245 C for 15 minutes
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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