Recipe

Good ways to use flour from Eldsmark

Overnight leavened baguettes

introduction

My favorite baguette recipe, By: Martin Johansson From: Bake bread Buy Martin's book Baking Bread, simple super delicious recipes!

Simple basic recipe for overnight leavened baguettes. You can think of this dough as a basic dough that can be varied a little in any way. For example, you can replace 100-200 grams of the wheat flour with a wholemeal flour of some kind.

Number of loaves

3 baguettes

Ingredients

Wheat flour 7 ½ dl / 450 grams
Water 3 ½ dl / 350 grams
Yeast ½ teaspoon / 3 grams
Salt 2 teaspoons / 12 grams

Time required

8-12 hours

Temperature

250 degrees
or try 275 degrees for more character on the bread!

Do This

Mix all the ingredients together to form a dough in a bowl.
Feel free to weigh yourself on a digital scale, it will be easier.
The dough does not need to be kneaded, just stir until it just comes together – either by hand or with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough rise at room temperature for about 8 hours.
Turn on the oven. 250 degrees, alternatively 275 degrees.
Scrape the dough out onto a floured baking sheet and fold it into a package.
Cover with a kitchen towel and let rise. 40-60 minutes.
Divide the dough into three long pieces. Stretch them out a little lengthwise, twist them once and place them on a baking sheet lined with baking paper. Place the sheet in the middle of the oven and bake until the baguettes are nicely browned,
15-20 minutes.
Take out the bread and wake the family.

Fold dough into parcels

Roll out the dough into a square.
Fold the edges towards the center - first from the top and bottom, then from the sides
Turn the dough so that the smooth side is facing up. After rising, you can then divide the dough into rolls or baguettes.

tip

If you don't have enough patience to wait for fermentation for 8 hours, it's fine to ferment the dough at room temperature for 1.5 hours, stir a few times halfway through and the dough will become even smoother!
If your oven goes to 275 degrees, you can try baking them at the highest heat. This gives the baguettes more character.
Shelf life and storage: Best freshly baked. Can be stored for a few days in a plastic bag, but then they should be given a few minutes in a 250-degree oven so that they get some crust back. Freezes well. Thaw for 10-15 minutes in a 150-degree oven