For every 500 g of IMSA flour premix for baguette bread add:
7,5 g dry yeast
7.5 to 10 g common salt
15 g butter (optional)
A cup of water (250 g)
Preparation mode.
Combine the IMSA flour mixture with the dry yeast and salt in a container. Add lukewarm water not exceeding 40 degrees and stir until it begins to detach from the container.
Lightly flour the work surface to knead for 20-15 minutes, until an elastic and flexible dough is left. Subsequently, transfer the dough to a lightly oiled container and cover it. Let it ferment in a warm place for 30 \u2013 40 minutes, until the dough doubles its volume at least.
Return to the floured table and press the dough with your knuckles to remove any excess air from inside. Cover with a clean cloth and let rest for 10 more minutes.
Roll out the dough with a rolling pin to a rectangular size. Roll them up in a spiral, thus forming the bar. With a sharp knife, make 3 or 4 diagonal cuts half a centimeter deep.Bake preheated at 190 degrees for 45 minutes and they will be ready.<\/p>\n","protected":false},"excerpt":{"rendered":"
For every 500 g of IMSA flour premix for baguette bread add:7,5 g dry yeast7.5 to 10 g common salt15 g butter (optional)A cup of water (250 g)Preparation mode.Combine the IMSA flour mixture with the dry yeast and salt in a container. Add lukewarm water not exceeding 40 degrees and stir until it begins to …<\/p>\n