Hello. This is house jung.
Low-temperature aged baguettes slowly mature in cold air to gain a deep flavor. As time passes, the rich and soft taste increases, and inside lies the special secret of baguettes. Take a sip of cold-aged baguettes and embark on a special bread journey.

Bread dough
Bread flour (strong flour) 250
Water 180
Salt 3
Yeast 2

Topping ingredients

Flour
Knife

(Process order)

Mix 180 water and 3 salt.
Add 2 yeast and 250 bread flour and mix.
Mix slowly from the center so that the flour does not fly.

Hand knead for 3~4 minutes.

Seal the dough so that it does not dry out and rest for 60 minutes.
After 60 minutes, stretch and fold the four sides once and turn it over to flatten it.

Let it mature in the refrigerator for 12~24 hours. Let the cold dough that has matured in the refrigerator rest at room temperature for 1 to 2 hours.
After sprinkling flour, divide the dough into 2 parts and pre-shape it.
Let it rest at room temperature for 20 minutes.
Remove large air bubbles and shape it into a baguette shape using a small amount of flour.
After panning on a silicone pad, shape it and let it rise for 40 minutes.
After sprinkling flour, cut it with a knife, spray water, and place it in a preheated oven at 240 degrees for 5 minutes and turn off the oven.
Bake at 210 degrees for 15 to 20 minutes.