Mix L‘amourette, wheat flour and instant yeast with 360 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C
Add the rest of the water, 40 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the oil and mix for a further 1 minutes slow and 1 minutes fast
Start the bulk fermentation time for 20 minutes.
Scale the dough into 120 g pieces and mould the dough in your preferred shape, we recommend long and oval.
Dip the tops of the dough pieces into rye flour and place the dough pieces onto a greased baking tray.
Score the tops of the dough pieces to stop the crust cracking, we recommend 1 long score across the dough.
Allow to final proof for 90 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
The oven should have a temperature of 230°C when you put the baguettes in then decreasing to 210°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
There is no explanation of what lamourette is and how it can produce a very light aireated baguette crispy crust light dough how it brings a Banh Mi baguette into a very arre
Without laamourette? Nothing special. Does Lamourette really change the structure? Thanks
