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1
Put the ginger and water in a heatproof bowl and microwave until it's lukewarm.
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2
Dissolve the yeast, then add the flours and salt.
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3
Mix with a spatula until it's no longer floury.
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4
Cover with plastic wrap and rest for about 10 to 20 minutes.
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5
Knead with a spatula again as if to fold the dough over itself 4 to 5 times.
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6
Repeat this resting - folding process 2 more times.
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7
Take the dough out onto a floured work surface, round it off gently and return to the bowl.
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8
Leave to rise until 2.5 to 3 times its original size.
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9
(About 1 hour.)
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10
Here's how the dough looks before and after rising.
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11
It's important to let it rise up properly.
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12
Take the dough out onto a floured work surface, being careful not to deflate it.
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13
Round the dough off lightly and leave to rest for 15 minutes.
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14
If you are going to make 2 loaves, divide the dough at this point.
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15
Punch the surface of the dough lightly to form an oval shape, Roll the top and bottom sides into the center to make a long, thin loaf.
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16
Place the dough on pieces of kitchen parchment paper.
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17
Hold the dough in bread rising mats so that they don't spread out, and leave to double in volume (2nd rising, about 30 minutes).
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18
Watch how the dough is rising, and start preheating the oven to 250C at the right time.
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19
Prepare the water mister and boil some water.
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20
When the bread has finished rising and the oven has heated up, quickly put the dough on a baking sheet, paper and all.
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21
Slash the tops with a knife, and mist with water.
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22
Put some boiling water in a heatproof container, put it on the baking sheet alongside the bread, and bake for about 25 minutes.
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23
If your oven has a steam function, use that instead!
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24
They are done baking.
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25
They are filled with the fragrance of ginger.
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26
The air pockets are on the small size, but the baguettes have a lot of height and look very nice when baked.
