450 gr. Bread flour (18 Ounces- 3 3/4 cups)
60 gr. Wholewheat Flour or Rye flour
10 gr. Fresh Yeast – 1/4 envelope active dry yeast
10 gr. Salt
355 gr. Lukewarm water
In a large bowl, combine the flour and the yeast. Rub the yeast into the flour with your fingertips. Add the salt and finally the water.
Mix everything by hand and once the dough starts to form, knead by hand using the Richard Bertinet Method – Slap & Fold.
Cover the bread for 1 hour using plastic film and shape the dough in a baguette shape.
Bake in a 275 Celsius preheated oven.
Baguette according to Richard Bertinet
Leave a Reply