Imported from Instagram
Baguette
A classic bread baguette made from simple yeast dough. The dough is punched down three times during proofing, then shaped, scored, and baked until golden brown.
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Ingredients
- 500 g Wheat flour (Additional flour for dusting before baking)
- 330 ml Water
- 5 g Fresh yeast
- 10 g Salt
Steps
- 1
Combine the flour, water, fresh yeast, and salt. Knead until smooth and uniform.
- 2
Leave the dough to proof and punch it down three times at 30-minute intervals.
- 3
Divide the dough into 250–300 g portions.
- 4
Round each portion into a smooth ball and leave to rest for 15 minutes.
- 5
Shape the portions into baguettes.
- 6
Leave the shaped baguettes to proof for 30 minutes.
- 7
Dust the baguettes with flour and score the surface.
- 8
Bake for 20 minutes at 220 °C.
Notes
The source did not specify the units of measurement; they have been interpreted as grams for the flour, water, yeast, and salt, while a practical equivalent in milliliters is provided for the water. The amount of flour for dusting was not specified separately.
Nutrition per serving
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