Baguette with T85 and corn semolina is an attempt of mine to try a new mixture for the dough, less yeast, longer proofing of the dough.
Ingredients
450 g T85 flour
50 g maize grits
Sourdough starter
4 g yeast
300 ml water
Salt
Preparation
Crumble the yeast and mix with the water, two spoonfuls of flour and a little sugar to make a pre-dough. After 15 minutes, add the sourdough starter and mix again.
After another 10, add the remaining ingredients and knead into a dough for approx. 10 min by hand, machine or Thermomix (the baguette recipe is great!).
Cover the dough and let it rest at room temperature for about 90 minutes. Then place in the fridge overnight. You can leave the dough to rise for up to 72 hours.
On the baking day, divide the dough into three parts and fold and stretch it several times. You should repeat this at least 12 times per piece of dough. Then let it rest for 30 minutes and fold and stretch it again.
Roll out the dough into a roll by hand and twist it into each other. Leave to rise again for 30 min, then cut into the surface with a sharp knife as desired.
Preheat the oven to 220 °C and place an ovenproof dish in the oven with some water.
It is best to take two pieces of baking paper and crimp them so that there is always a small wall of baking paper between two baguettes.
After about 30 minutes, the baguettes will have the desired colour. Take them out and let them rest and cool down.
Storage
Once cooled, wrap in kitchen towel and consume as soon as possible.
Conclusion
A hearty baguette with a crispy crust and fluffy crumb. Next time I’ll try chickpea flour.
Serve
I also discovered this great baguette cutting board in Alsace. The crumbs fall into the crevices when cutting and it’s very easy to clean. The board is perfect for serving.
Baguette cutting board
What goes well with a baguette?
A fresh dip or spread like tzatziki or the Turkish version with mint cacik, basil pesto or thyme pesto and of course the salmon cream.
You can find more ideas and suggestions for dips, pesto, spreads and chutney under the link.
Please send questions and suggestions to: wirtz@lecker-wirtz.de
Good luck with your cooking!
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Französisches Baguette, ein Teig, der immer gelingt. Nicht nur französisch!