Who doesn’t love a baguette! Crunchy on the outside and airy light on the inside it tastes great with just about anything. It is a true feast, even if you only have it as a side dish!
So, the fabrication of this particular baguette started two days ago….that’s right! With no kneading time at all and a proving time of 48h it is a slow process. But it is so much worth it!
Why go through all that trouble? Well…this recipe only uses 2 grams of fresh yeast. The fact that the dough is given time to prove and mature also makes it develop a completely different flavor structure compared to bread that has been baked with more yeast and shorter proving times.
Once the dough has had its 48-hour resting time in the fridge, the baguettes are shaped and again let rest for about 30 minutes. Then, it is time to bake them and only 25 minutes later, a perfect baguette comes out of the oven, ready to be enjoyed.
All in all, it is not a lot of work at all, all it takes it time to plan ahead.
Orla's Kitchen 