Baguette with Red Pepper & Roast Garlic

BAGUETTE PRE-FERMENT (prepare 24 hours in advance)

530g strong flour
12g fresh yeast
450g water

Mix all of the ingredients to a smooth dough and place into a lightly oiled container.

Cover with cling film and leave at room
temperature overnight.

DOUGH

800g strong flour
22g salt
25g fresh yeast
400g water
300g Barker’s Professional Red Pepper & Roast Garlic Breadshot
Pre-ferment (from day before)

Prepare dough from everything apart from the Barker’s Professional Red Pepper & Roast Garlic Breadshot.

Once the dough has been fully developed back mix through the breadshot until clear.

Place the dough into an oiled container and cover with cling film. Allow the dough to ferment for 60 minutes.

Turn out the dough onto a lightly floured bench
and scale baguettes at 550 grams each.

Gently mould the scaled dough avoiding knocking too much gas out of the dough and allow to recover for 10 minutes.

Mould the baguettes and place onto the couche cloth to prove.

Bake at 230⁰C with 3 second steam.

Baguette with Red Pepper & Roast Garlic

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