11 December BE 2567

Bim’s Sourdough Demi Baguettes
Recipe.
1000 g. Bread flour
100 g. Whole wheat flour
715 g. Water
220 g. Peak starter
22 g. Salt
Mixed the dough and rest for 1 hour
Rubaud method for about 10 minutes mixed with slab fold (one time) rest for one hour
Stretch and fold and rest another 1 hour
1st coil fold rest for 45 minutes
2 coil fold and rest for one hour
Pre shape then rest for 30 minutes
Final shape then rest for one hour
Cut the dough into 200 grams rest for 15 minutes then shape into mini Baguettes
Proof for 2 hours in the baguettes linens coaches
Transfer to baking tray
Preheat oven at 230 degrees Celsius for 30 minute with tray of water to create steam.
Score the bread and bake at 230 degrees Celsius for 20 minutes, remove the water tray and continue baking at 220 degrees Celsius for another 10-15 minutes to make them crispy skin. Enjoy baking 🥰 Bim