Crispy golden crust, airy open crumb and slow poolish fermentation.
Prep time
30 min
Cook time
22 min
Calories
260 kcal
Mix flour and water 5 min, rest covered 45 min.
Add yeast and salt. Knead 8 min. Perform 3 stretch & folds every 30 min.
Divide into 3x 280g pieces. Shape baguettes, rest on couche 45 min.
Score diagonally, bake at 240°C with steam 22 min.
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