DoughFonds de dotation EKIP
Flour, yeast, water, and salt are poured into a kneading machine.
PétrissageFonds de dotation EKIP
These ingredients are mixed on slow mode for 4 minutes.
PétrissageFonds de dotation EKIP
The resulting paste is kneaded on fast for 6 minutes.
P_07-4Fonds de dotation EKIP
After kneading, the dough sits to allow for the first fermentation process, also known as bulk proof, to take place.
FermentationFonds de dotation EKIP
Fermentation takes place over two phases. The yeast acts to transform the flour into alcohol and carbon dioxide, which will cause the dough to rise and and let the flavors develop.
P_09-1Fonds de dotation EKIP
The dough is divided into 350-g portions.
P_09-2Fonds de dotation EKIP
Every portion is gently rolled into a ball.
P_09-3Fonds de dotation EKIP
The balls are placed on a linen cloth (one layer) before being shaped.
P_09-4Fonds de dotation EKIP
Each ball is flattened out…
P_09-5Fonds de dotation EKIP
then folded…
P_09-6Fonds de dotation EKIP
to create a sausage shape.
P_09-7Fonds de dotation EKIP
The sausage shape is then rolled…
P_09-8Fonds de dotation EKIP
into the desired length.
P_09-9Fonds de dotation EKIP
The baguettes are placed onto a linen cloth.
