- 250g traditional flour (the one you use to make cakes)
- 175ml slightly warm water
- 5g salt
- 8g yeast
In a salad bowl, mix the yeast with the water. Then add the flour and the salt and knead during 2 minutes. Your hands will be nice after that ^^.
Put a dishcloth onto the salad bowl. The dishcloth can be slightly wet in order to prevent the dough from drying up. Leave it aside like this for 1h30 to 2h.
When the growth is done, leave aside for 1 night into the fridge. Otherwise, leave aside at least 4h. In my case, I kept the dough 18H into the fridge (long “night” ^^), and it has worked very well :)
The day after, put the dough on your floured worktop. Put it gently in order to keep air into the dough.
Preheat the oven to 240°C. On the bottom of the oven, put a drip pan full of water. It will give some steam into the oven which will help you to perfectly cook your bread.
Then give the shape you wish to the bread. To form some baguettes for example, turn the top of the dough downward and roll your baguette.
Put the baguettes on a backing tray covered with some parchment paper. You can slightly pour some flour on top of your baguettes. Leave them aside (I only waited about 10-15 minutes – I wasn’t very patient, really wanted to see the result :p).
Make some cuts with a cutter or a sharpen knife on top of your baguettes.
COOKING
Bake the breads for about 20-25 minutes (it depends on the thickness of your baguettes). And it’s done!
The result is simply mind-blowing! The interior of the bread is airy, the crust is thin and crunchy. I can’t compare it with my first try, I’ve been completely amazed!
TIPS AND TRICKS
At the beginning and during the bread backing, I added some water into the drip pan which was almost empty. Adding some cool water will give the steam you need to perfectly cook the bread. Close immediately the door of the oven!
Rose.
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