Source: YT: The 5 minute baguette.
- Hydration
- 76.9 %
- Salt
- 1.7 %
- Total flour
- 1225 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 1225g | Flour | 100 % |
| 2.6g | Dry yeast1/2 tsp | 0.2 % |
| 942ml | Water | 76.9 % |
| 21g | Salt2 tsp | 1.7 % |
Method
- Mix the ingredients in a large bowl.
- Let the dough ferment for 10 to 12 hours.
- Heat the oven to 250 °C.
- Flour a board generously and pour the dough onto it. Divide it into 4 parts.
- Bake for 25 minutes.
Notes
- For 4 smaller baguettes: 700 g flour, 1.5 g dry yeast, 538 ml water, and 12 g salt.