By limiting the oxidation of the dough, the autolysis process preserves the taste of the bread.
The dough (flour + water) is left to stand at the end of the mixing or after being kneaded for a few minutes. This makes the dough smoother and stretchier. The other ingredients (salt, yeast) are added after autolysis.
Preparation of the autolysis baguette
Mix the flour and water at the lowest speed until the dough is smooth and even.
Let autolysis proceed for 45 minutes.
Pour in the salt and yeast. Knead at the lowest speed for 5 minutes.
Leave it for a period of 2 hours at ambient temperature. The dough should be folded over after 1 hour.
Divide into 350g dough balls, then leave to stand for 20 minutes.
Shape the baguettes.
Leave the baguettes to rise for 45 minutes at 24-25°C
Cook in a deck oven for 20 minutes at 240°C.
To give your baguette a rustic look and ensure the soft part is open and uneven, the shaping should not press all the air out of the ball of dough, to produce a 50-55 cm long baguette with slightly pointed ends.