Breadsticks

To prepare delicious baguettes, we start by choosing a bowl large enough to prepare the preferment, the essence of this preparation. I used a bowl with a diameter of 26 cm and a height of 20 cm, which is ideal to allow the mixture to expand. We begin by crumbling the fresh yeast, which will bring our dough to life. We dissolve it in 260 ml of lukewarm water, using a small whisk, which will help us achieve a homogeneous composition.

Once the yeast is completely dissolved, we gradually add 170 g of quality flour, mixing continuously. It is important to ensure that no lumps remain, so we mix until the composition becomes uniform. We cover the bowl with plastic wrap and let it sit at room temperature overnight. This step is essential, as during this time, the composition will triple in volume, forming air bubbles on the surface and inside.

The next morning, we prepare another bowl in which we put the remaining flour, about 330 g. We add the preferment, salt, and soft butter cut into cubes. Then, we begin to gradually add water (30 ml), continuing to knead the composition. Kneading is a crucial step, so we ensure that we obtain a homogeneous and elastic dough. Once the dough becomes non-sticky and easy to shape, we place it on a lightly floured work surface. We knead the dough for about 10 minutes, adjusting with a little flour or water if necessary.

Once the dough is well kneaded, we shape it into a ball and cover it with a damp towel. We let the dough rise in a warm place for an hour. Meanwhile, we prepare the trays, which we grease with oil, removing the excess with an absorbent paper towel, and dusting them with flour. I used four trays measuring 20 X 6 cm.

After the dough has risen, we divide it into four roughly equal parts. Each part is shaped into an elongated form, then placed in the prepared tray. We cover the trays with plastic wrap brushed with oil and let the dough rise again for an hour. Once it has risen, we preheat the oven to 220°C.

We place the baguette trays in a large tray, which will help distribute the heat evenly. We remove the plastic wrap and, if necessary, brush the surface of the dough with a little oil, then sprinkle coarse salt on top. We bake the baguettes for 30 minutes at 220°C, until they become golden and crispy. Once baked, we remove the baguettes from the tray and let them cool on a rack to maintain the crispy crust. These delicious baguettes, with a light texture and unmistakable aroma, are perfect to be enjoyed alongside a warm meal or with various fillings.