Rustic French Baguette

First, add 370 ml of ice-cold water to the bowl of your stand mixer. Add the flour (Type 405) and balsamic cream and mix everything for 3 minutes on low speed.

Now add the crumbled fresh yeast and knead the dough on the highest speed for about 7 minutes. A sticky and moist dough should form.

Add the salt and extra virgin olive oil and knead the dough for another 3 minutes on the highest speed. The dough will remain sticky but will slowly begin to pull away from the sides of the bowl.