Baguette

Dissolve the yeast in warm water. The ideal water temperature is 37 °C. Mix the flour and salt in a bowl. Knead the salt and flour mixture and the water and yeast mixture in a mixer with a dough hook for a few minutes to form a smooth dough.

Ingredients

375 ml Water, 500 g Wheat flour (type 550), 10 g Salt, 10 g Fresh yeast

Cover the dough and leave it to prove at room temperature for 20 minutes. Then knead the dough again, cover it and leave it to prove for another 20 minutes at room temperature. Repeat the process three times.

Put the dough in a resealable container and leave to prove in the fridge for another 20 hours.

Divide the dough into three pieces and fold them. To do so, slightly flatten the dough pieces on a floured work surface, then fold the top third towards the middle, pressing it very lightly. Repeat the process twice to form three rolls. Then use both hands to roll out each roll into a long baguette. Put the baguettes on the universal tray and leave to prove one last time in the BORA X BO (35°C, special programme "Prove dough") for 20 minutes.

Start the “Baguette” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

Once the BORA X BO has heated up, insert the universal tray and bake the baguettes.