Chapter Outline
2.5 cups (320 grams or 11.3 ounces) flour for bread
water, 3/4 cup plus 2 tablespoons (210 milliliters)
1/3 teaspoon (or 2 grams) of brewer’s yeast powdered yeast
5 grams (1 teaspoon) added sugar
5 grams (1 teaspoon) ezoic salt
Thorough Directions
In a large basin, whisk together the bread flour, yeast, sugar, and salt. Salt may reduce the action of yeast, so keep it away from dry yeast if you’re using it. For uniform dispersion, whisk the dry ingredients together.
Stirring constantly, add the water little by little to the dry ingredients. The humidity and the specific protein content of your flour will determine the quantity of water that you may need to tweak significantly. A shaggy dough that holds together without being too sticky is the desired texture.
Start kneading the dough after turning it out onto a floured board. Baguettes get their signature chewy texture from the gluten structure that forms at this critical phase. The dough needs around 10 minutes of kneading time to get it smooth and elastic. Gently pressing your finger into the dough should cause it to slowly bounce back, indicating that it is ready.
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