Baguette
Bread week was one of the weeks I looked forward to when I was at the Pastry Academy. The sweet aroma of freshly-baked bread that fills the air never failed to tantalize my palate any time of the day. Making this baguette was very exciting because we had to get the ingredients ready a day ahead - the bigga - and that was the first time I learned and used bigga. Perhaps this explains why this baguette is much lighter compared to the previous recipe. It has the irregular holes with a crispy crust. You should be able to break chunks off easily with your hands. Bigga: 1 day ahead 250g flour 150g water 2g yeast Mix all three ingredients in a bowl. Cover with cling wrap tightly. Leave overnight. Dough: 500g bread flour 15g salt 2g yeast 350g water 5g improver First, mix the flour with water. This is what is called 'autolyse'. Leave it in bowl tightly wrapped for 20 minutes. Then, dump e...