BAGUETTE a la Alsace ´

Ingredients for BAGUETTE a la Alsace ´

Instructions for BAGUETTE a la Alsace ´

To prepare the BAGUETTE a la Alsace ´ recipe, please follow these instructions:

Leaven: Yeast friable and is mixed in tepid water 35 degrees C
The flour whipped in with fork.
Made in kitchen temperature in 24 hours

Dough: water lunes to 35 degrees C, add surdejen. Put salt and as much of the flour as the dough can take.
The dough is kneaded for a long time, 5 mins approximately.

The dough out in a bowl and must raise about 4 hours. The dough will be turned down, divided into 3 parts and roll into bread.
Be covered with a damp dishcloth (MUST be damp)
Brush with cold water
Bake at 260 degrees C 15-20 my.