Fromage Baguette with Homemade Natural Leaven
Fromage Baguette with Homemade Natural Leaven

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, fromage baguette with homemade natural leaven. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Fromage Baguette with Homemade Natural Leaven is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Fromage Baguette with Homemade Natural Leaven is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook fromage baguette with homemade natural leaven using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Fromage Baguette with Homemade Natural Leaven:
  1. Take 150 grams All-purpose flour
  2. Get 2 grams Salt
  3. Get 4 grams Honey
  4. Make ready 12 grams Hoshino yeast starter
  5. Make ready 85 to 87 grams Water
  6. Make ready 30 grams ○ Gruyère cheese (or your choice of hard cheese)
  7. Get 1 pack ○ Cream cheese
  8. Take 10 grams ○ Grated cheese (Parmesan)
Steps to make Fromage Baguette with Homemade Natural Leaven:
  1. Chop the Gruyère into small cubes. Combine all of the ingredients except for the ○ ingredients, using a spatula to knead until no longer floury.
  2. When it forms a dough, knead in the cream cheese. Let sit for 1st proving (punching it down once).
  3. When the dough is ready, transfer to a dusted work surface, then let sit for 15 minutes.
  4. Stretch the dough into a rectangle, then sprinkle with cheese. Then fold edges over into the center, in thirds.
  5. Fold in half, then seal and form into a log. Let sit for 2nd proving.
  6. Sprinkle on grated cheese, then slash the top in desired patter. The photo shows a lattice pattern.
  7. Mist with water, then bake for 10 minutes at 230°C in oven preheated to 250°C then bake for about 10 more minutes at 200°C.
  8. It's ready when the bread is golden and the cheese has melted.

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