BELGIUM FRANCE NETHERLANDS
- 1 kg white wheat flour, t650
- 660 ml mineral / spring water, warmed to 38ºC
- 25 g yeast
- 20 g salt
- 10 g sugar
Dissolve yeast in the sugar and 130 millilitres of water.
Sieve the flour into a large bowl, add the salt, yeast mixture and remaining water.
This mixture requires extensive hand kneading, to produce a soft dough that is not sticky, somewhere between 15 and 20 minutes.
Leave to rise covered for three hours, degas twice.
The dough should be shaped into long slim loaves, and placed between folds of parchment on baking trays.
Leave to rise for at least an hour, preferably two depending on the ambient temperature.
Preheat oven to 235°C.
Place a bowl of hot water in the bottom of the oven to create steam.
When the temperature comes back up to 230ºC, bake baguettes for 20 minutes.