Fresh Bread Baguette (法国面包)
1 pack of dry yeast: 5 RMB (City Shop)
1 pound of wheat flower: 6 RMB (any local brand)
Fresh bread baguette for breakfast: Priceless!
After some messing around with the ingredients, it finally worked: Presenting my first self-baked bread baguette in Shanghai. Bake them on Friday evening, freeze them and enjoy them the whole weekend!
- 1/2 Kg wheat flour (面粉)
- 100g spelt flour (粗粒面包粉)
- 1 pack dry active yeast (酵母)
- 350 ml water (水)
- Salt (盐)
Dissolve 1/2 pack of yeast in 100 ml of hand warm water. In a bowl, combine yeast and 100g of wheat flour. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 1 hour. It should at least double in size.
Incorporate remaining water, wheat flour, spelt flour, salt and remaining yeast (again dissolvend in 100ml of hand warm water). Knead for about 5 minutes. It should be supple and elastic when you stop kneading. Let sit for another 30 minutes.
Preheat oven to 250°C. Knead again. Divide dough into 8-10 parts and form each part into a small baguette shape. Place on a baking sheet. Let sit for another 5 minutes. Place a fireproof bowl of water in the oven. Bake baguettes for about 20-30 minutes - Finished! Bon Appetite!