Baguette
470 grms White Flour
30 grms Dark Rye Flour
300 grms Ice Cold Water
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10 grms Sea Salt
1/2 tsp Instant Yeast
50 grms Cold Water
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Mix flour blend and ice water.
Add yeast, salt and water and mix.
Leave to rest for 45 mins and then knock down and knead twice (45 minutes between kneads).
Refrigerate for 24 hours.
Divide dough in 3 or 4, and gently pre-shape in torpedo shape. Leave to rest for an hour.
Heat the oven to 230ºC/ Gas 8.
Slash baguettes on top 3 to 4 times and transfer baguettes to the oven.
Bake for 10 mins, and then reduce temperature to 200ºC/ Gas 6 and bake for another 10 minutes.
Remove and leave to cool on a wire rack.
fanculamedia 