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Make your own bread with the help of the expert chefs at Jean Pierre Sancho.
Place all ingredients in kitchen aid bowl.
With dough hook knead for 3 min on 1st speed, then 8 min on 3rd speed.
The temperature of the dough needs to be 24 deg Celsius.
Leave dough to fermentate for 24 hours in a cool and humid environment.
Divide the dough ( 15 sandwiches at 120g)
Roll each piece to form a ball
Rest 15 min
Form a small baguette
Humidify the top of the baguette and sprinkle with some sesame seeds
Leave the tray of baguettes on the side with a wet towel on top, proofing for 1h30min
Cook at 220 deg Celsius for 15 min with a bit of steam.
Take them out and leave them on a wire grill to cool down.
For 15 sandwich sized baguettes
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