Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Pour in the water. Using the dough hook on a hand mixer, knead into a very moist dough for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 1 hr.
To fold
Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again for approx. 20 mins. Repeat this step three more times.
Cover the dough and leave to rise in the fridge for approx. 10 hrs. or overnight.
To shape
Leave the dough to rise again at room temperature for approx. 1 hr. Place a baking tray in the centre of the oven. Preheat the oven to 240°C. Place the dough on a well-floured surface, cut the dough into thirds and shape each third into an oblong baguette. Place the baguettes on a sheet of baking paper, make approx. 5 diagonal cuts into each baguette using a sharp knife, slide onto the hot baking tray.
To bake
Approx. 15 mins. in the centre of an oven preheated to 240°C. Reduce the heat to 200 °C and bake for a further 10 mins. Remove the baguettes from the oven, leave to cool on a cooling rack.
| Shelf life: | Once cooled, wrap in cling film and freeze. Keep for approx. 2 months. |
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