Authentic french baguettes with air pockets that look like honeycombs!
It features a moist texture with high hydration.
All purpose flour is added, it features a soft texture!

Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation
B's (%): 65.0%, Tr (g): 163.0g All purpose flour
B's (%): 35.0%, Tr (g): 88.0g Strong Flour(Bread Flour)
B's (%): 2.0%, Tr (g): 5.0g Salt
B's (%): 0.4%, Tr (g): 1.0 g Instant Yeast
B's (%): 75.0%, Tr (g): 188.0 g Water (27℃)

■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. Add salt and dissolve.
5. After adding flour,
   Mix evenly until the flour is invisible.
6. After 30 minutes of rest, the first fold (folding)
7. After 60 minutes of rest, the second fold (folding)
8. After 30 minutes of rest, split 100g
9. pre shaping, At room temperature for 20 minutes
10.Mold in baguette shape (length: 19cm)
11.Second fermentation: 30 minutes at room temperature
12.Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
   Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
13.Cut the second fermented dough surface with a knife(use coupe knife).
14.Put the dough into the preheated lodge 10-inch combo cooker floor
15.Cover the lid of lodge 10-inch combo cooker.
16.Put it in the oven
17.After baking for 16 minutes, remove the lodge cover and continue baking for 9 minutes.(total: 25 minutes)

■ Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)

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#NoKneadBaguette