Learn from the Baker National Team how to make the perfect, crispy and plentiful Baguette
The oil in the dough contributes to a thinner crust and by using the oil from jars of sun-dried tomatoes, you will also get a nice reddish color.
This is what you need
- 900 g wheat flour
- 100 g collected fine rye flour
- 6.8 dl cold water
- 12 g salt
- 10 g fresh yeast Sourdough
- 50 g oil (Preferably from a jar of sun-dried tomatoes)
- 60 g sun-dried tomatoes
- 30 g green olives
- A little durum wheat to sprinkle over
How to do it:
- Mix flour and water for 3 minutes at speed 30% with a Wilfa Probaker.
- For best results, it is now recommended to let the dough rest for 1 hour. This rest is called autolysis and helps the flour absorb the liquid before kneading. If you are short on time, autolysis can be replaced with kneading for 3 minutes at speed 30%.
- Add salt, yeast, sourdough and oil from the sun-dried tomatoes and knead for 8 minutes at speed 30%.
- Increase the speed to 60% and knead for 2 minutes. Ideally, the gluten network in the dough should now be so strong that it should be possible to do a gluten test by stretching the dough to a thin layer. The temperature of the dough should now ideally be between 25 - 28°C.
- Then add the tomato and olive in pieces and let it mix into the dough for 2 minutes at speed 20%.
- Cover the bowl with a towel or dish as a lid and let it rise for 1 hour at room temperature. The dough should now have risen to double its size.
- Divide the dough into 6 equal-sized pieces of approx. 300 g and roll the baguettes to a length of 35 cm. Then leave the baguettes to rise for 1 - 2 hours at room temperature.
- Sprinkle durum wheat on the baguettes for a rough surface and cut the baguettes with a sharp knife before going into the oven.
- Bake the baguettes at 240°C in the middle of the oven until they have a golden color (12 - 16 minutes). Feel free to pour half a liter of boiling water into a preheated roasting tray placed at the bottom of the oven. Also spray the baguettes with water before they go into the oven. A moist environment ensures that the crust expands more easily during baking and will give a more airy result with a finer crust.