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Ingredients
- 7 tsp fresh yeast, crumbled or 3 1/2 tsp active dry yeast
- 3 1/2 cups bread flour
- 2 tsp salt
- 7 oz old dough, chilled (dough from previous baking session)
Method
- Dissolve yeast in 2/3 cup lukewarm water. Mix flour and salt. Add yeast mixture and 3/4 cup water and knead until smooth. Add old dough then knead on a floured surface for 10 mins until smooth and elastic. Transfer to a bowl, cover with plastic wrap and let proof until doubled in size, around 45-60 mins.
- Grease a baking sheet. Divide dough into 4 pieces, cover and let rest for 5 mins. Shape each pieces into a baguette shape then transfer to prepared pan. Cover with a tea towel and let proof for 30 mins until doubled in size. Using scissors, make diagonal cuts down the length of each piece. Pull points of the cuts outwards along the length of each piece, alternating the direction so the bread resembles wheat. Cover loosely and let rest for 10 mins.
- Preheat oven to 400°F. Place a roasting pan on the lowest shelf and fill with 1/3 inch boiling water. Bake bread on the top shelf for about 20 mins until golden. Transfer to a wire rack to cool.
