Authentic french sticks, delicious crusts
Mix 1/4 tsp dried yeast with 125g warm water. Add 125g flour and mix. Cover and leave overnight
In a seperate bowl mix 1/4 tsp dried yeast with 140g warm water and mix. Add this and mix with the pre-ferment.
Add 300g Shipton french type flour and 5g salt and mix together, leave for 10 mins.
Knead by pulling up and folding 8 times, leave for 10 mns and repeat twice. Leave for 1 hour.
Divide into three and knead gently into rectangle shape. Rest for 15 mins .
Rollout into stick shapes, lay onto linen cloth covered in flour. Leave for 1 hour.
Pre heat oven to 240 Deg C and put tray in bottom
Dust baguettes with flour on baking sheet and slash with razor blade
Place in oven with cup of water in the tray.
Bake for 15 - 20 mins
Added by: robin watkinson
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