https://www.copymethat.com/r/tAKg4hViz/classic-perfect-baguettes/
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tAKg4hViz
2024-06-02 07:27:29
Classic, perfect Baguettes
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Delicious
For best flavor, the dough should ferment between 24 or 48 hours.
Rush: mix the polish the night before, start the bread in the morning and bake the baguettes in the evening.
Slow, take your time and ferment in the fridge for up to three days before baking
youtu.be/a8l5Qi43U3c?si=FM4EfrIZFU4lVNBH
For best flavor, the dough should ferment between 24 or 48 hours.
Rush: mix the polish the night before, start the bread in the morning and bake the baguettes in the evening.
Slow, take your time and ferment in the fridge for up to three days before baking
youtu.be/a8l5Qi43U3c?si=FM4EfrIZFU4lVNBH
Ingredients
- subheading: Starter (poolish):
- ½ cup (113g) water, cool
- 1/16 teaspoon (a pinch) active dry yeast or instant yeast*
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour*
- Substitute 1 tablespoon (25g) healthy sourdough starter (fed or unfed) for the yeast, if desired.
- subheading: Dough:
- 1 cup 2 tablespoons (255g) water, lukewarm
- all of the starter
- 1 ½ teaspoons active dry yeast or instant yeast
- 3 ½ cups (420g) King Arthur Unbleached All-Purpose Flour*
- 2 teaspoons (12g) table salt
- subheading: Tips:
- See "tips," below.
Note: Ingredients may have been altered from the original.
Steps
Directions at kingarthurbaking.com
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