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.
Ingrédients | Sponge/Leaven | Dough | Total | % |
|---|---|---|---|---|
Flour |
| 5000 | 5000 | 100 |
Water |
| 3500 | 3500 | 70 |
Pressed |
| 35 | 35 | 0.7 |
Salt |
| 100 | 100 | 2 |
Preparation of the autolysis baguette
1 | Mix the flour and water at the lowest speed until the dough is smooth and even. |
|---|---|
2 | Let autolysis proceed for 45 minutes. |
3 | Pour in the salt and yeast. Knead at the lowest speed for 5 minutes. |
4 | Leave it for a period of 2 hours at ambient temperature. The dough should be folded over after 1 hour. |
5 | Divide into 350g dough balls, then leave to stand for 20 minutes. |
6 | Shape the baguettes. |
7 | Leave the baguettes to rise for 45 minutes at 24-25°C |
8 | Cook in a deck oven for 20 minutes at 240°C. |
Recipe tip :
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.