Most french flours have malt added during the production, so you can get fine results without adding more malt to the dough at mixing time.
By Han Ker
French baguettes are always my husbands favorite as he prefers salty bread rather than sweet. And hence this is my determination to keep myself updated and improve in the making bread area. Today, my baking chemistry is towards the chewy traditional bread, indeed the baguette taste are so much different from Europe or Australia. The main factor in fact is due to the flour quality that hardly can be found in Malaysia.
- 500g bread flour
- 8ml malt sugar
- 1tsp sugar
- 2tsp salt
- 1tsp instant yeast
- 220ml luke warm water (adjust accordingly your weather humidity)
- Mix well all the ingredients above except water.
- Add on the water bit by bit into dough, it might take some time to let the flour to absorb water. Being patience in this stage. This step is very vital.
- Proof the dough at least an hour. Cover with towel.
- Spread some flour on bench. Take out the dough and remove all the bubbles from yeast.
- Dive the dough to four. Shape into long shape. Proof another 1 hour.
- Bake in steamed oven in 250C for 20 minutes.
- Crusty baguette ready to serve.