Baguettes with potato flakes and poppy seeds
13 servings
240 minutes
It is better to use clean bottled or filtered water when baking bread.
1
Add yeast and wheat sourdough to the water. Whisk and let it sit for a couple of minutes. Add dry ingredients. Mix thoroughly with a mixer using a dough hook at medium speed for three minutes, then pour in vegetable oil. Mix until smooth and elastic for another four minutes.
- Water: 320 ml
- Dry yeast: 4 g
- Wheat sourdough: 40 g
- Wheat flour: 390 g
- Whole grain flour: 67 g
- Potato flakes: 60 g
- Vegetable oil: 10 tablespoons
2
Place the dough in a bowl greased with vegetable oil and cover with plastic wrap. After forty-five minutes, remove the wrap and let it rise for one and a half hours.
- Vegetable oil: 10 tablespoons
3
Place the dough on a work surface greased with oil. Divide into portions of 70 grams. Leave covered with film for fifteen minutes. Shape into small baguettes. Place in a deep baking tray lined with a silicone mat, and let rest for one hour.
- Vegetable oil: 10 tablespoons
4
Preheat the oven to 210 degrees. Before baking, spray the baguettes with water and sprinkle with poppy seeds. Bake for fifteen to twenty minutes, spraying the oven walls with water from a spray bottle three times in the first five minutes. Let cool before serving.
- Water: 320 ml
- Poppy: 10 g