Saturday, February 5, 2011

Baguette and Vanilla sugar Sweet Buns

Starter Dough
Mix together 1 1/2 cup bread flour
with 3/4 cup warm water and 1/4 tsp yeast
and leave it to rest for 10/12 hours

2nd step

Transfer the starter dough to a bigger bowl
and add 1/3 warm water
1/3 honey or sugar and 1/4 tsp yeast
mix with a wooden spoon
until smooth
Rest for 10 mins then add 1 1/2 tsp salt
and half of the flour
Knead on a floured board and dough
for 10 mins becomes elastic/pliable
slowly adding in the rest of the flour
until dough no longer stick to your fingers

leave it to prove for another 1 to 1 1/2 hour
or until double in size
* cover with a tea towel

half-way thru proofing

Once  double in size, roll the dough
and form the baguette shape

divide and roll out  
and leave to rest for 1 -1 1/2 hours
just before placing it in the oven
make several slanting slices on top loaf
* preferably bake in a steam oven

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