Old-Fashioned Baguette #youtubeshorts #shorts #bread #baking #

By Bruno Albouze

Ingredients

Instructions

1. Mix the water and fresh yeast in a mixing bowl, then add the flour and salt and mix on low speed for 8 to 10 minutes at most, scraping the bowl and hook as needed. Do not develop the dough fully.
2. Cover the dough and let it bulk ferment for 4 hours, degassing it once every hour by briefly running the mixer.
3. Turn the dough out onto a floured surface and shape it into an elongated rectangle. Cut it lengthwise into three equal portions, then divide into ten 400 g pieces or twenty 210 g pieces. Keep the pieces in order.
4. Shape each piece into a smooth oval about 15 cm long and let it bench rest, covered, for 30 minutes.
5. Shape each oval into a baguette about 38 cm long, degassing it gently and sealing the seam, then taper the ends into points.
6. Arrange 3 baguettes on a floured couche about 7.5 cm apart, seam side up, and proof them.

Summarized from Bruno Albouze's video. Watch it for the details.