Buns & dough

Baguettes Maison, Façon Rustique

Less baguette, more like a crime stick.

Effort
medium

How to do it

  1. Mix 30g water (warm) with yeast, add sugar and let it bloom for 5-10 minutes.
    • It should smell like bread
  2. In a large bowl, mix the remaining water with the bread flour.
    • It should form a rough, shaggy dough.
  3. Cover this bowl and let it rest 20-30 minutes.
  4. Mix in the salt and the yeast, knead gently.
    • Pull dough up, fold it over, rotate the bowl, repeat 8-10 times.
  5. Cover it with the bowl and let it rest for an hour.
  6. Lightly flour your surface and turn the dough out onto it.
  7. Divide the dough into 2-3 pieces.
  8. Pre-shape the bread
    • Fold the edges inward
    • Form loose rounds
    • Let it rest for 5-10 minutes
  9. Final shape
    • Gently stretch into a rectangle
    • Fold the top down
    • Fold the bottom up
    • Roll lightly into an oval
  10. Preheat oven to 475°F
  11. Place empty metal tray on the lower rack (for steam)
  12. Use a sharp knife and give a few quick diagonal slashes on the top of the loaf
  13. Put the bread on a tray and in the oven.
  14. Pour hot water onto the empty tray on the bottom.
  15. Bake for 20-25 minutes.
  16. Cool for at least 10-15 minutes.
  17. Eat.