Preparation
Ingredients
- Antiquum 1000g
- National flour 1000g
- Salt 44g
- Brewer’s yeast 60g
Preparation
Knead the mix, flour, yeast, and 60% of the water for 5 minutes at low speed. Knead for another 5 minutes at second speed, adding the salt and the remaining water “in a thin stream.” Let the dough rest in an oiled container for about 30 minutes, then shape into small loaves without applying pressure and let rest for another 20 minutes. Shape the baguettes by hand and place them to proof, closed together with a cloth over the top. Let proof for at least 60 minutes, then, using a small board, turn the baguettes over, place them on baking cloths, sprinkle with flour, and score the surface (5 cuts for a 350 g baguette – 58–60 cm). Bake with abundant steam at about 230°C for 30 minutes, opening the steam release valves during the last minutes.
