Lemon and Sugar Crepes 🍋

Ingredients

• 500 g Bread Flour (high-protein flour for strong gluten development)
• 350 ml Water (lukewarm, about 30°C)
• 5 g Instant Yeast (active dry or instant yeast)
• 10 g Salt (fine sea salt)

Instructions

1. Gather Ingredients

   Measure out the flour, water, yeast, and salt using a kitchen scale and set them aside.

   Time: PT5M

2. Mix Dough

   In a large mixing bowl, combine the flour, yeast, and salt. Add the lukewarm water and stir until a shaggy dough forms.

   Time: PT15M

3. Knead Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

   Time: PT10M

4. First Rise (Bulk Fermentation)

   Place the dough back in the bowl, cover with a damp cloth, and let it rise at room temperature (about 25°C) for 1 hour.

   Time: PT1H

   Temperature: 25°C

5. Punch Down and Divide

   Gently deflate the dough, turn it out, and divide into two equal pieces (about 380 g each).

   Time: PT5M

6. Shape Baguettes

   Roll each piece into a long, thin loaf about 12‑14 inches long, tapering the ends slightly.

   Time: PT10M

7. Second Rise (Proof)

   Place the shaped loaves on a parchment‑lined baking sheet, cover loosely, and let them proof for 30 minutes at 25°C.

   Time: PT30M

   Temperature: 25°C

8. Preheat Oven and Create Steam

   While the dough proofs, preheat the oven to 250°C with a baking stone inside. Place a lidded metal pan on the lower rack for steam.

   Time: PT20M

   Temperature: 250°C

9. Score the Baguettes

   Using a razor blade or sharp knife, make 3‑4 diagonal slashes about 1/4 inch deep on each loaf.

   Time: PT5M

10. Bake Baguettes

    Slide the loaves onto the hot stone, pour a cup of hot water into the steam pan, and bake for 20 minutes until golden brown and crusty.

    Time: PT20M

    Temperature: 250°C

11. Cool

    Remove the baguettes and transfer to a cooling rack. Let cool for at least 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

40 g

Fat

1 g

Fiber

2 g