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All ingredients
Starter
100 ml water
1 gram dry yeast
100 g wheat flour or 5 teaspoons
Refrigerate overnight or ferment for 3 hours
150 ml water
1 gram yeast
260 g remaining wheat flour
1/2 teaspoon salt or 6 grams
230℃ 446℉ Bake for 15 minutes Uncover the baking tray and bake for another 10 minutes
#French baguette #European baguette #recipe #asmr
Негізгі бет No kneading! Delicious and quick mini baguette recipe!
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