Baguette/Rolls Dough
Date: June 10, 2017
  • ½ cup + 3 tablespoons water (157g)
  • ½ teaspoon instant yeast (2g)
  • 2 cups + ⅓ cup bread flour (314g)
  • 1 teaspoon salt (9g)
Preparation Steps:
  1. Add all ingredients to a stand mix and mix on 1st speed for 3 minutes.
  2. Raise speed of your mixer up one level and mix for another 3 minutes.
  3. Allow dough to ferment for 1.5 hours, folding after 45 minutes.
  4. Divide into two 14 ounce (400g) loaves and pre-shape the dough.
  5. Rest for 15 minutes and then shape the dough for its final shape.
  6. Allow dough to proof for one hour.
  7. Bake at 480°F for 24 minutes— 10 minutes with steam. You can create steam with a water bath or by tossing ice cubes in the bottom of your oven.

Yield: 2 Loaves

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