baguette

Ingredients

• Flour 200g 100%
• Salt 4g 2%
• Yeast 0.3g 0.1-0.2%
• Water 140ml 70%

Steps

1. Mix water, flour, yeast, and salt, then cover and let ferment at room temperature for 1 hour. Knead the dough once after 30 minutes, and knead again after another 30 minutes.
2. Wrap with plastic wrap and refrigerate overnight. The next day, the dough should double in size.
3. Remove the dough and divide it into four equal portions. Fold the cut sides inward and let rest for 40 minutes to return to room temperature.
4. Flatten the dough and roll it up, repeating four times. Press down the middle and stretch it to shape.
5. Place the dough on baking paper.
6. Allow for final fermentation for 40 minutes.
7. Preheat the baking tray at the highest temperature and place small stones inside.
8. Score the dough with a blade.
9. Pour boiling water over the stones.
10. Bake in the oven.