Baguette

Thats the fermented dough mixed I made 48 hours ago. After that you knead them into smooth even dough. Shape it and dust some flour so it won't stick.

In a real bakery kitchen, they would normally use oven clothes as a divider in order the dough to keep it's shape. As you can see I used cling film paper box at home :). Let it prove for another hour.

Bake for about 20 - 25 mins at a temperature 220 Degrees Celcius (for Fan oven), 240'C (for normal oven).By 15 minnutes or so, you kitchen will start to smell a nice fermented yeast dough, sweet... ahhh

A nice Crunch outside and soft inside. Delicioous on it's own. You can have many kinds of fillings from egg mayo to chicken mayo, Tuna and sweetcorn, Sardines and anything you like.

Slow Fermented yeast dough. I used Strong flour, high protien. In Brunei they would normally call "Tapong Merah" :)

Regards,

Chef Pol