Baguette [Baguette Recipe and Process Made with a Small Amount of Yeast] Baguette [Class by August 14th]

In a large mixing bowl, combine the Korean strong flour and French T80 flour.

Add water A to the flour mixture and mix until roughly combined.

Add malt syrup to the mixture and continue to mix.

Dissolve the instant dry yeast for low sugar in water B, then add it to the dough mixture.

Add salt to the dough and mix until fully incorporated.

Knead the dough until it becomes smooth and gluten is well developed, which is crucial for baguette texture.

Cover the dough and let it rest in the refrigerator for a slow fermentation process to enhance flavor and texture.

After refrigeration, divide the dough into equal portions for baguettes.

Shape each portion into a baguette form, ensuring proper tension on the surface.

Place the shaped dough on a floured surface or proofing cloth and let it proof until ready for baking.

Preheat the oven to a high temperature, typically around 250°C (480°F), with a baking stone or steel inside if available.

Score the top of the baguettes with a sharp blade to allow for proper expansion during baking.

Transfer the baguettes to the preheated oven, adding steam to create a crispy crust.

Bake for about 20-25 minutes or until the baguettes are golden brown and sound hollow when tapped on the bottom.

Remove from the oven and let cool on a wire rack before slicing.