Thursday, 28 July 2011


Make starter
1st day at night

200 g cold water
200 g AP flour or bread flour
1.5 g of yeast

- Mix everything together and wrap with plastic film, put in refrigerate for 10 hours and then remove from fridge and put it at room temperature for 2 hours

2nd day morning

150 g cold water

300 g AP flour or bread flour
7.5 g yeast
15 g of salt 

  1. Put all ingredient except salt into bread maker with the starter and knead for 7 minutes, then put in a salt.
  2. Put the dough in the container with oil inside and keep the dough rest for three-hour by cover with a lid or plastic wrap, After 1 hour make folding the dough back and forth. Do the same again after 90 minute and 120 minute to achieve a bubble in the dough.
  3. When the dough rise is due, make into the size as you want and let the dough rise for 20 minutes before forming a baguette.
  4. Preheat to 275 C, and make dough into forming baguette and place on the baking tray then leave the dough to rise for 45 minutes or until doubled. 
  5. Place the baguette into the oven, reduce oven temperature to 250 C, then put a blow of ice cubes in the oven and bake about 20 minutes or until the color is brown. Open the oven panel for the last 20-30 minute to make the baguette crust is crispier.

Thank you my friend Sana, whose share a nice and wonderful recipe with me. 

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