Clarisse offers us the secret of her baguettes and homemade bread. The smell of the bread baking in your oven will fill you as much as the pleasure of eating it!
For 8 small baguettes
Preparation: 1 hour.
Cooking time: 35 min.
– 68 cl of warm water
– 10g of fresh baker’s yeast (small cube: fresh active yeast) or 6g of dry yeast (active dry yeast)
– 1kg of all-purpose flour (you can mix to have 20 to 50% wholemeal flour)
– 20g of salt (4 teaspoons)
Note: you can add cereals, pine nuts, seeds, nuts, olives. . .
1. Dissolve the yeast in warm water.
2. Add the flour, then salt and any additional ingredients.
3. Knead the dough with the Kenwood/Kitchnaid hook for 3 to 4 minutes or, failing that, by hand.
4. Let it (the dough) rest.
5. After 15min, knead the dough to make a ball, the dough having generally spread out.
5. After 15 minutes, knead the dough one more time.
6. After 30 minutes, knead one last time.
7. Leave to stand for at least 2 hours in the refrigerator under a damp cloth.
8. Take the dough out of the bowl in which it has risen, flour the work surface, tilt the bowl and run it. Don’t do it with your hands, it sticks!
9. Put a little flour on the dough before cutting 8 dough pieces with a large knife (cut strips).
10. Form into rolls (you can also make rolls by cutting 20 pieces or make 2 large rolls).
11. Let stand 20 min at room temperature under a damp cloth (optional)
12. Preheat the oven to 215°C, put a dish filled with water at the bottom of the oven (to have humidity).
13. Cut the breads with a very sharp knife (for the rolls you can cut across)
14. Line up 3 or 4 long pieces of dough per baking tray (covered with baking sheet)
15. Bake for 35 minutes, brushing the top of the bread with warm water (to brown). Put two baking trays in the oven at the same time.
16. Bread is baked when it’s crispy.
Translated by Anchi of atmflorist.wixsite.com/anchitanmiller