Ingredients

(A) Preferment dough:

• 225g bread flour
• 3.5g salt
• 145ml water
• 1.25g instant dry yeast

Knead the dough until dough comes together (takes roughly 1-3 minutes).
Keep dough overnight in the fridge (12-24hours).

(B) Baguette dough:

• 250g bread flour
• 5g salt
• 150ml water
• 2.5g instant dry yeast

• After 12-24 hours, break up the preferment dough (A) into small pieces (with scissors) and add them in with the baguette dough (B).
• Work the dough together, it might be sticky at first but don’t add any more flour.
• Knead the dough until you see a windowpane effect. (could take up to 15min depending on one’s strength).
• Pop the dough back in the fridge overnight for 18-24 hours (could keep in refrigerator up to 36 hours!).

To shape the dough:

• After 18-24 hours, take the dough out from the fridge and knock the dough back by folding them to remove the bubbles.
• Divide dough into 250g each and shape it into a ball.
• Using both hands, pull the dough at both ends and tuck it back on both sides. Turn the dough over to form a roughly rectangular shape.
• Let dough rest for 10-15min to loosen the mixture up a bit.
• Sprinkle some flour on the dough and surface.
• You can first flatten the dough a little and then tuck the dough in as you fold the dough over. Then roll the dough from the middle to the end to form the shape of a baguette.
• Leave them to proof for 1 hour.
• Preheat the oven 220 degrees with hot water in a tray and put it at the bottom of the shelf)
• Slash the top of baguette with a knife.
• Pop the baguettes into the oven for 10-15 minutes.

If you can’t finish your baked baguettes, keep them in the freezer.
If you decide to eat the baguettes again, preheat the oven 190 degrees, wet the baguettes in running tap water and put it in the oven for 15-20 minutes.