Cooking Instructions
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Step 1
Put the
All-Purpose Flour (1 kg)
Instant Dry Yeast (15 g)
, and
Water (680 mL)
in a mixing bowl and mix on level 1 for 10 minutes. Add the
Salt (25 g)
and knead on level 2 for 5 minutes.
Step 2
Put the dough in a large, high-sided mixing bowl and allow to proof at room temperature for 3 hours.
Step 3
(Pre-)heat cooking space to 230°C with Hot air + steaming
Step 4
Roll each portion into a sausage shape, form into baguettes, then place on the 2 baking trays and dust with a little flour. Allow to proof at room temperature for 30 minutes. If required, score the baguettes before baking.
Step 5
Put the baking trays into the preheated cooking space. Bake. After 1½ minutes, switch off the steam.
Step 7
Finally, put the tray in the preheated oven and bake at 230 °C Hot air + Steaming for 20 Minutes until the bread turns golden brown.
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