One 13-inch "foot-long" pseudo-baguette on a cutting board, seen from directly above. Many shades of golden brown, good gapes from 4 oblique score lines
Four foot-longs on a cooling rack
Final baguette-shaped dough logs resting in a couche
Four pre-shaped balls of risen yeast dough. 700g flour, 450g water, 14g salt, 7g yeast. • Mix all, rest 30 mins. • Knead until a smooth elastic dough is formed. • Cover and allow to rise until doubled in size or more. • Divide into 4 or 5, pre-shape and form into a ball. Rest 30 mins • Flatten, shape the baguette (see Youtube for techniques) and prove in a floured couche cloth until doubled in size. • Bake 30-35 mins at 230°C / 450°F.
Baguette-ish…
If your foot-long is 13 inches would that be a baker's foot?
🧑🍳 🍞 🥖 🍽️ 🍜 🦶
#food #cooking #baking #bread #yeast #baguette
