250g French Bread flour
50g plain flour
2 drops malt
Here are the instructions for the portion of 130g bread flour:
Mix water, malt and yeast in one bowl. Mix salt and flour in another. Pour water onto the flour mixture and fold the ingredients till incorporated. I used a scraper and then fingers to ensure the flour and water are well integrated. It’s better to wet the hands slightly to minimize the stickiness of the dough. The dough surface is rough.
The dough is very sticky. Wet your hands and fingers. Fold the dough twice. This will strengthen the gluten. The dough texture becomes smoother after folding with wet hands.
Let them ferment in the fridge for 17-18 hours. The dough rises but may not be double in size. It doesn’t matter.
Take the dough to room temperate for 15 minutes.
Sieve a bit flour on top of the dough. Stretch it a bit and lengthen it. Fold one side (lengthwise) to the middle. Repeat for the other side. Invert the dough so that the crack will stay at the bottom. Let it rise for 30 minutes. Score it.
I use a baguette tray for fermentation and baking.
If you have Toshiba superheated steam oven, select superheated steam and preheat at 300C with two inverted trays in. When it reaches the right temperate, put the dough on the lower tray and bake for 10 minutes.
Take out the upper tray and change to convection baking at 250C for another 15 minutes. If it is two or three dough, bake for another 10 minutes instead of 15, else the baguette will be hard.
If you use a normal oven, preheat it at 250C with a baking tray inside. When it almost reaches the temperature, put hot water at the bottom of the oven to produce steam. Put the dough onto the preheated baking tray and bake for 10 minutes. Then remove the water and lower the temperature to 220C for 10-15 minutes, depending on the weight of the dough.
Let the baguette cool at room temperature. Enjoy the crispy bread!