Dining and Cooking
3 hour “baguette”
In Bread

3 hour “baguette”

Made in 3 hours 20mins ish. 100% flour 63% water 2.5% salt .5% yeast. Mix until windowpane developed, 2 hour bulk, 20min bench, 40min proof after shaping. Bake 450 15 with steam 10 without.

by cathalberragan

3 Comments

  1. rawkymoon

    🤨 Hmm, the math isn’t mathing here

  2. Antonntminh

    Now turn this gorgeous into a Banh Mi!

  3. Kaedok

    What does “bench” mean in this context?

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