5g dried yeast
350ml warm water
350g T55 / strong flour
350ml cold water
12g dried yeast
750g T55 / strong flour
30g salt
Whisk together the warm water and yeast until dissolved, then stir in the flour. Cover with cling film and leave for 3–12 hours, until risen with a light acidic aroma.
Place the sponge/poolish in a mixing bowl with dough hook attachment. Add the cold water, second yeast, and flour. Mix on low speed for 2–3 mins until combined, then add the salt. Increase to medium speed for 10–12 mins until smooth.
Tip onto a bench, knead for 2–3 mins, then bulk prove: 30 mins at room temperature, then refrigerate 12–36 hours.
Remove from fridge, rest 45 mins to come to room temperature. Turn onto a floured surface, divide into 6 x 300g portions.
Shape each into an oval: fold top into middle, fold in sides, roll towards you, place smooth side down. Cover with damp cloth.
To shape baguettes, roll from centre outwards with both palms, pressing down and outwards, tapering ends to fine points. Place onto floured tray, cover and prove 45–60 mins.
Dust with flour, slash each loaf 5–6 times at an angle. Place tray with ice cubes at bottom of oven for steam. Bake at 230°C for 6 mins, spray with water if possible, then bake a further 6–7 mins until golden and crisp.
5g dried yeast
350ml warm water
350g T55 / strong flour
350ml cold water
12g dried yeast
750g T55 / strong flour
30g salt
Whisk together the warm water and yeast until dissolved, then stir in the flour. Cover with cling film and leave for 3–12 hours, until risen with a light acidic aroma.
Place the sponge/poolish in a mixing bowl with dough hook attachment. Add the cold water, second yeast, and flour. Mix on low speed for 2–3 mins until combined, then add the salt. Increase to medium speed for 10–12 mins until smooth.
Tip onto a bench, knead for 2–3 mins, then bulk prove: 30 mins at room temperature, then refrigerate 12–36 hours.
Remove from fridge, rest 45 mins to come to room temperature. Turn onto a floured surface, divide into 6 x 300g portions.
Shape each into an oval: fold top into middle, fold in sides, roll towards you, place smooth side down. Cover with damp cloth.
To shape baguettes, roll from centre outwards with both palms, pressing down and outwards, tapering ends to fine points. Place onto floured tray, cover and prove 45–60 mins.
Dust with flour, slash each loaf 5–6 times at an angle. Place tray with ice cubes at bottom of oven for steam. Bake at 230°C for 6 mins, spray with water if possible, then bake a further 6–7 mins until golden and crisp.
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