Ingredients
makes 2
- 500 g Blend protein flour
- 340 g water
- 9 g fine sea salt
- 3 g instant yeast
Bakes 1 : 1Made with Blend in place of the flour you’d normally use — gram for gram, no recipe changes.
Method
- 1
Mix the flour and water to a shaggy dough and rest 30 minutes. Add the salt and yeast and mix well.
- 2
Fold in the bowl three times, 30 minutes apart, then rise until nearly doubled.
- 3
Divide in two, pre-shape, and rest 20 minutes. Shape each into a long baguette and proof on a floured cloth 45 minutes.
- 4
Preheat the oven to 250°C with a tray for steam. Score each loaf with three long slashes.
- 5
Bake with steam 15 minutes, then 10 minutes more until deep golden and hollow-sounding. Cool on a rack.
Baker’s tipA tray of boiling water in the oven gives you that shattering, bakery-style crust.
