Baguette Recipe Using French Flour T65 Tradition
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Baguettes 🥖 Simple and delicious. Typically, I would use a T55 or T65 flour but I just know that shit ain't in your pantry 🤷🏽‍♂️ INGREDIENTS: dough: 350g flour (11% protein) 230ml tepid water (30°C - 35°C) -- 8g instant dried yeast 30ml tepid water (30°C - 35°C) 10g salt oven ~ preheat to 230°C ~ bake for 15 minutes at 230°C ~ turn down heat to 200°C and bake for 15 minutes rest ~ let it cool down for 30 minutes before serving #baguette #bread #breadrecipe #homemadebread #tastelessbaker #simp
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