Baguette recipe :
• Wheat flour T65 : 500 g
• Salt: 9 g
• Fresh Yeast : 4g or dry yeast instead: 2g
• Water : 330 g
• Starter : 50 g

00:00 présentation
00:40 French baguette recipe
02:24 How to make an Autolyse ?
03:04 Mixing the dough
03:20 Check the gluten network
03:36 Bulk fermentation
04:00 Strech and fold
04:41 Scale and pre shaping
05:24 How to shape your baguette?
06:24 Seconde Proof
06:51 How to Bake your bread at home?
08:30 Baguette Tasting

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See you soon on "boulangerie pas à pas" par Fabrice Cottez .

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