for a mould for 2 baguettes
Knead all ingredients in a mixer - speed 3 - using the hook attachment for 10 min.
Take care to stir in the flour using a spatula during kneading so that the water is well absorbed.
Then knead for 2 to 3 min at higher speed to smooth the dough.
Fermentation: leave to stand for 30 to 40 min (the dough must double in volume).
Then press down on the dough to remove gas.
Divide the dough into two (about 2 pieces of 150g). Make the 2 baguettes and put them in the trays.
Leave to rest for 45 min to 1hour.
Preheat the oven to 240°C // 464°F.
Score the baguettes twice using a grignette.
Put the baguettes in the oven for 10 min at 240°C // 464°F.
Then cook for a further 10 min at 220°C // 428°F.
Tip : a small container of water can be placed in the oven to help the bread to rise.
Benoît Castel is an artisan pastry maker and baker, an enthusiast for whom responsibility and durability are cardinal values and who makes no shortcuts when it comes to products or taste. Born in Britanny, Benoît Castel arrived in Paris at the age of 17 to work at the Pâtisserie de l’Eglise in the 20th arrondissement of Paris with the Demoncy family. Always looking for new experiences, he then
took up a position as pastry maker alongside Hélène Darroze in 1999 and joined the Grand Epicerie de Paris in 2004, where he let his imagination run wild. In 2012, Benoît Castel took off on his own and opened his very first bakery in his beloved 20th arrondissement. Since then, he has continued to reinvent tradition with seasonal creations sourced from the best ingredients.