Amaranth Baguettes Part Two

Today is baguettes making day. We're going to use the starter we put together yesterday and add stuff to it. My starter looks like this:

Measure 20g amaranth flour:

Then add 80g durum semolina flour:

Measure 200g bread flour:

Measure 10g sea salt:

Then dissolve the salt in 125g of water:

Add all that together:

And mix until a sticky dough forms:

Cover the container and let it rise for two hours:

First fold left:

Then fold right:

Then fold far:

Then fold near:

Cover the container again and let it rise for an hour:

Second fold left:

Second fold right:

Second fold far:

Second fold near:

Sprinkle the dough with some flour:

Then flip the dough onto a work surface:

Fold the sticky face onto itself once:

Then cut it in half:

Flatten one half:

Brush its face with some water:

And roll it with some force. We want the trapped gas out:

Then cut the resulting stick in two:

Repeat with the second half:

Wet its face, and fold it:

Then cut it in half:

Shape the edges to make them a little pointy and place them in baking trays and cover them:

Preheat the oven to 565 degrees

An hour later, the proofed loaves look like this:

Score them with a sharp knife:

Bake them for 35 minutes covered, and then 10 minutes uncovered:

Let them cool off completely before slicing them:

Enjoy!

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.