Add the distinctive crunch and subtle buttery flavor of almonds to your baguettes with this unique formula, portioned into individual serving sizes.
INSTRUCTIONS
Mix the bread flour, almonds, yeast and water on low for 5 minutes. Let rest for 10 minutes.
Add the starter and kosher salt; mix on medium for 12 minutes.
Check for window. If not produced, mix dough until achieved. Bulk proof for 30 minutes, or until dough has doubled in size.
Divide into 2-oz. portions. Proof until doubled in size.
Flatten each dough portion into a rectangle, fold the top of the rectangle to the middle; repeat with the bottom. Fold the bottom and top together and pinch to seal. Roll the dough to elongate to about 3 ins.
Place seam side down on baking sheets, and proof for 15 minutes.
Score two evenly spaced vents.
Bake at 375ºF with a combination of steam and heat for 10 minutes. Bake for another 10 minutes at 375ºF with convection heat.
Yield: 117 2-oz. demi baguettes
