French recipe for Baguette (“Baguette à l’ancienne”) in Argentina with Morixe 000 Flour so you can prepare it at home
French Baguette Recipe
French recipe for Baguette (“Baguette à l’ancienne”) in Argentina with Morixe 000 Flour so you can prepare it at home
French Baguette Recipe (“Baguette à l’ancienne”) with Morixe 000 Flour
200 grams of sourdough
400 grams of Preferment (“Poolish”)
400 grams of Flour 000 Morixe
Preferment Preparation (“Poolish”)
In a jar, mix well 200 grams of Morixe 000 flour with 200 grams of warm water and two (2) grams of fresh yeast. Cover and leave to ferment for 24 hours at room temperature.
Preparation Dough for Baguettes
In a bowl mix the 200 grams of sourdough, the 400 grams of preferment, the 400 grams of flour, 120 cc of warm water, 15 grams of fine salt and 8 grams of fresh yeast. Mix well and knead 3 minutes until you get a smooth dough.
Let it rest for 2 hours wrapped in a damp cloth.
After 2 hours, divide the dough into 4 equal buns. Let stand 30 minutes covered with the cloth.
Form the baguettes by stretching on the counter without squashing, rolling them on themselves and gently stretching and refining at the ends. Leave 30 minutes covered with the cloth.
Preheat the oven to 180 C. Make 3 incisions diagonally on the surface of each of the baguettes. Put on a baking sheet and bake for approx. 40 minutes (depends on each oven). In the oven, put a casserole or dish with water to steam and brown the crust.
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