notes
- yields three baguettes or 15 rolls
- do not let rise for too long or the dough will start to ferment
- 60% hydration
ingredients
- 500 g flour
- 300 g water
- 7 g yeast
- 7 g sugar
- 5 g salt
- ¼ tsp ascorbic acid
- water bath for steaming
instructions
- mix warm water, yeast, sugar, and a bit of flour and let bubble
- add in rest of ingredients except for cold water từ từ and knead until elastic and supple (abt 15 minutes)
- let rise for an hour (doubled)
- shape bread and let rise for 30–40 minutes
- reverse croissant shaping technique: cut into triangle. roll from tip end of triangle. tuck corners and smooth out crease by rolling
- steam in oven—bake for 18–20 minutes at 390–400F