Today I share with you the recipe which has been on every French blog ! It is called « la baguette de Rose » the particularity of this baguette is its high water content ( 44% wet) but mainly it does not require any effort and no particular tool except a bowl and a wooden spoon.
Thanks to my French friend Cecile who encourages me to try this recipe!
Put your stop clock on and you should stop it after 5 minutes !
Of course, there is a rising stage but the yeast will be working not you 🙂
Ready ? GOOOOOO
– 275 g strong flour
– 100g spelt flour (or whole flour or normal plain or strong one up to you)
– 8 g salt
– 12 g Fresh yeast (or 5 g dry yeast)
– 300 g warm water (not hot you would kill the yeast)
1- Warm the water in the microwaves for 30 s then add the yeast, stir to dissolve.
2- Pour onto the flour and salt and mix until everything is well combined.
3- Let it rest for 1 hour 30 minutes.
4- Use a scraper to divide the dough into 2, shape 2 baguettes and transfer in the baguette tray (found mine at Lakeland here). The dough is very liquid and it is absolutely normal.
5- Preheat your oven at 240 degrees with a rectangular tray at the bottom.
6- Put your baguettes in the oven, throw ½ glass of water in the bottom tray to create the steam that will help to create a crispy crust.
7- Bake it for 25 minutes.