10 g salt
375 ml water
500 g wheat flour (type 550)
10 g yeast (fresh)
Dissolve the yeast in lukewarm water and leave to activate for 5 minutes.
Mix together 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 5 minutes to form a smooth dough.
Ingredients
10 g yeast (fresh), 375 ml water, 500 g wheat flour (type 550), 10 g salt
Start the special programme “Prove dough” at 25°C.
Leave the dough to prove three times for 20 minutes, kneading it well in between.
Next, put the dough in a sealed container and leave it to prove in the fridge for another 20 hours.
Divide the dough into 3 equal-sized pieces and flatten them slightly on a floured work surface.
Fold the top third of each piece of dough towards the centre and press down gently. Repeat this process until you have an elongated roll. Shape the rolls into baguettes and put them on the universal tray.
Leave to prove again for 20 minutes at 35°C with the special programme "Prove dough".
Start the “Baguette” programme and follow the steps.
Once the BORA X BO has heated up, score the baguettes three times diagonally and put the food in the middle of the oven.
Remove the cooked baguettes, leave to cool slightly and enjoy while still warm.
584.33
18.86 g
1.93 g
121.07 g
