Baguette aka French Loaf by William Woo
Artisan Flour - 500 g
Instant Yeast - 8 g
Cold Water - 320 g
Salt - 8 g
Mix all ingredients until well develop. If using spiral mixer, it will be
5 minutes on speed 1 and 4 minutes on speed 2.
Rest dough for an hour once the dough passes window gluten test.
Fold the dough once and rest for another 30 minutes.
Cut dough to 180 g or desired weight and pre shape to cylinder shape.
(similar to swiss roll shape)
Rest for another 30 minutes and shape again to about 10" long
Allow to proof for about 45 minutes or until it is light and tender.
Pre heat oven to 220C about 30 minutes before baking.
If possible spray some water to the side of the oven 5 minutes before
baking to allow the oven to be moist.
Score your bread and put the dough into the oven.
You can throw in 1-2 cubes of ice to the bottom of tray to create steam
to the oven that will help to open up the score you have created.
Bake for 18-20 minutes or until golden brown.
Take out from oven and allow to cool down before cutting and served.