French Baguettes

Ingredients for French Baguettes

Instructions for French Baguettes

To prepare the French Baguettes recipe, please follow these instructions:

All ingredients must be cold when you start.
Mix water and flour in a bowl and knead thoroughly until you have a truly elastic dough that just stick a little to your hands. It is not safe you should use all the flour.
Press the dough flat and crumble the yeast over dough. Knead the yeast into the dough.
Press the dough flat again and sprinkle salt on, knead again.
Style dough to uplift a cool place in 5-6 hours. It must raise to at least twice the size.
Scrape the dough out of the bowl after than withdrawal. It must not be manipulated again. Form gently 3 flutes which is as long as the baking plate and let them raise here for 30 min.
Heat oven up to 300 degrees.
Sprinkle with flour and set flutene 3 scratches in each flute with a sharp knife.
Throw a øseske with boiling water into the oven and close to form steam.
Behind the flutene in 8 min at 300 degrees, then turn down to 200 and back finished in 22 min so the total bake for 30 min.