Food & Drink Magazine

Squid Ink Baguette

By Cathysjoy
Squid Ink Baguette
Squid Ink Baguette

320g Blue Jacket Baguette Flour
1/2 tsp instant yeast 
12g squid ink paste
200g water
1/4 tsp salt
1. Mix all ingredients into a mixer fitted with a hook dough & knead till the dough is smoth & elastic. Check for window pane & proof for 1hr.
2. De-gas dough. Divide into 3 equal portions. Shaped the doughs & put on baguette tray to proof for another 1hr.
3. Score the doughs. Bake in a preheated oven @240C for 10mins, then lower to 200C for 6mins. 
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