Name: Baguette
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Water #1 125 g warm Over night poolish; Yeast #2 1 g Mix dry together

by bsalcedo

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INGREDIENTS

Water #1 125 g warm Over night poolish
Yeast #2 1 g Mix dry together

Servings

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

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	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 %
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.