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1
Add the flour, yeast, salt to a bowl, mix together.
2
Add the water and bring it all together to a sticky dough as shown.
3
Cover the bowl and set the timer for 45 minutes.
4
After the 45 minutes turn the dough out of the bowl onto a slightly wet worktop, and with wet hands knock the dough back by giving it 5 or 6 turns.
5
Place the dough back in the bowl, cover and allow to proof for 1 hour in a warm draft-free spot.
6
After the 1 hour proofing the dough should have doubled in size, turn out the dough onto a floured surface, and divide the dough into 6 equal pieces, and pre-shape them as shown in the video, cover them with a piece of oiled cling film / plastic wrap, and let them relax for 15 to 20 minutes.
7
After the 20 minutes form the pre-shapes into the final the baguette shape as shown in the video.
8
Place the formed baguettes onto a Couche cloth, sprinkle with a little flour, cover with a lightweight tea towel and allow to proof for 1 hour.
9
When there’s only 10 minutes left on the final proof, pre heat your oven to 220°C that’s 430°F or Gas mark 7, also place a pan of hot water on the bottom shelf of the oven.
10
Place the baguettes on lightly greased baking trays, and score the baguettes as shown in the video.
11
Place the trays in the hot oven, spray inside the oven with water as shown, and bake for 16 minutes.
12
Remove from the oven and place on a wire rack until cool.
13
They are now ready to make your favourite sandwich.
14
Enjoy.
Method
Ingredients
525g /18½oz Strong white bread flour
390g / 390mls Water
1tsp / 8g Salt
½tsp / 2g Instant or active dried yeast
If you are using fresh yeast it is 10g, dissolved in the water
Perforated baguette baking tray
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Lightweight dough proofing cloth
Bakers Lame – Dough Scoring tool
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