Half an Hour to Cooking Yummy Retarded Baguettes
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To cook an extraordinary Retarded Baguettes, below are the components needed:
- Get of poolish.
- Get 100 grams of plain flour.
- You need 100 ml of water.
- Use 7 grams of active dry yeast.
- Get of dough.
- Get 300 grams of plain flour.
- Use 200 grams of very strong white flour.
- Take 12 grams of salt.
- Use 250 ml of water.
- Provide 200 grams of sourdough starter.
After readying the ingridients, next you are good to make your 5-star Retarded Baguettes by following the procedures below:
- Mix together the poolish ingredients thoroughly. Cover and leave overnight.
- Add the remaining ingredients to the poolish and mix well until a rough dough is formed.
- Cover and leave to autolyse for 30 mins.
- Knead well for 10-15 minutes. The flour in this bread is mostly not strong so gluten development is important..
- Cover and leave in the fridge overnight.
- Remove risen dough from the fridge and admire.
- Lightly dust your surface with flour and divide the dough into 4.
- Roll each piece into a long sausage shape, tapering the ends as much as you can.
- Place shaped dough in a baguette tin or on a floured cloth - folded so that the sides of each baguette are supported.
- Cover and leave to prove at room temperature for 1.5 hours.
- Preheat oven for 30-40 mins to 240C.
- Score your dough- along the full length with a razor blade.
- Throw a half cup of water into the hot oven.
- Bake for.
Recipe : Retarded Baguettes
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