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 fold
To shape
How it's done
Dough
Mix the flour, herbs, salt and yeast in a food processor bowl. Pour in the water, knead into a moist dough using the dough hook on a food processor for approx. 3 mins. Cover and leave to rise at room temperature for approx. 1 hr.
To fold
Stretch the dough on a lightly floured surface, flatten, fold all four sides into the middle with floured hands. Turn the dough, shape into a ball, cover and leave to rest for approx. 20 mins. Repeat this process two more times.
To shape
Place a baking tray in the centre of the oven. Preheat the oven to 240°C. Place the dough on a well-floured surface, divide the dough in half and shape each half into a long, pointed baguette. Place the baguettes next to each other on a sheet of baking paper, dust with flour and use a knife to score leaves into the dough (approx. 1 cm deep). Slide the baking paper and baguettes 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.
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