Baguette à l'ancienne

Ingredients
  

  • 1 kg flour type 55 or 65 Best is Farine Tradition
  • 750 g water
  • 2 g dry yeast
  • 20 g salt

Instructions
 

  • First weigh the water and then the flour.
  • Mix water and flour with a spoon and finally with wet hands. The lumps should be out, do not knead.
  • Let this dough stand for 45 minutes under a cloth or plastic, which should not touch the dough, otherwise it will stick to it. After this autolysis you first mix the salt through the dough and then the dry yeast.
  • When the dough is well mixed, transfer it to a container, seal it and put it in the fridge overnight.
  • The next morning, take the dough out of the fridge and dump it onto your workbench. Fold the dough over twice to make it firmer. Then put back in the container and seal, put back in the fridge for a few hours.
  • Remove the dough from the refrigerator and turn it over again. Let it rise outside the fridge for a few hours.
  • Preheat the oven to the highest setting. Place a stone in the oven you are going to bake on.
  • Sprinkle some flour on the work surface and spread the dough on it.
  • Place baking paper on a shooter and sprinkle with semolina.
  • Cut off pieces of dough with a pastry cutter and place on the baking paper.
  • Score the dough with a sharp knife and bake in the oven. Immediately put a glass of hot water in the oven to create steam. Quickly close the oven and lower the temperature to 220°C. Turn off the fan for the first 10 minutes, if you have one. After these 10 minutes, bake with the fan on for another 10 to 15 minutes, so 20-25 in total. Let cool on a rack.
Source: Issa Niemeijer
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