Parisian Baguette

 

Level: easy

 Preparation: 70 mins

 Budget: low

 Cooking: 25 mins

 For: 3 baguettes

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Ingredients :

 375g type 55 wheat flour

 215g water

 7 g fine salt

 5 g dry baker's yeast

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Accessories :

 Oven

 Bowl

 Tea towel

 Knife

 baguette mold

 Preparation :

 I warm the water (about 40°C).

 In a bowl, mix the flour, salt and dry yeast.  I pour the lukewarm water and work it together for 5 minutes until you get a smooth ball.

 I cover the bowl with a tea towel and let it rest for 40 minutes at room temperature, away from drafts.

 I work the dough to degas it then divide it into 3 parts.  I roll each part into a cylinder, a little longer than the mold of the baguettes.

 I flour the inside of the mold and place the cylinders of dough in each cavity.  I let it rest for 20 minutes, at room temperature, away from drafts.  I preheat the oven to 250°C.

 I brush the tops of the chopsticks with water, making sure there is no water between the dough and the mold, which could weld the chopstick into the indentations.  I make fairly deep incisions on top.

 I put in the oven and cook for 25 minutes at 240°C.