Baguettes Masterclass with Patrick Ryan

Classic baguettes This recipe takes up to 3 days to make, which might seem a little bit crazy, but we promise you the results are worth it. Get the full recipe here (We ve had a few comments about the preferment being a little too dry and not looking like Patrick s in the video. He s double checked his numbers and realised he meant to say that you need 290ml water in the preferment. Apologies for the mistake But, it s a good excuse to try another batch So, for the preferment: 450g strong (bread) flour 7g salt 290ml water 5g fresh yeast (or generous pinch dried yeast) The rest of the recipe stays the same. ) This dough produces 68 baguettes and the dough can be held in a fridge for up to 36 hours. If you do not wish to bake all the dough at once, simply take what you need, shape it and bake it, leaving the remainder of the dough i