top of page
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 take the dough out of the bowl and with wet hands knock the dough back by giving it 5 or 6 turns. Repeat this procedure another 3 times.
5
After the last 45 minute rise, turn out the dough onto a well floured surface and divide the dough into 4 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 minutes.
6
After the 15 minutes form the pre-shapes into the baguettes and place them onto the well floured bakers Couche cloth as shown in the video, set the timer for 20 minutes
7
After the 20 minutes reset the time for a further 10 to 12 minutes while the oven heats up to 220°C / 430°F / Gas mark 7 to 8, also place a tray of hot water on the bottom shelf of the oven.
8
Place the baguettes on lightly greased baking trays, spray with a little water and score the baguettes as shown in the video.
9
Place the baguettes in the hot oven, spray inside the oven with water as shown, and bake for 16 to 20 minutes, remove from the oven and place on a wire rack until cool.
10
Enjoy.
Method
Ingredients
700g / 25 Ounces of Strong white bread flour
520g / 19 Ounces of Cold Water
1tsp / 8g of Salt
½tsp / 2g of instant or active dried yeast
If using fresh Yeast: 8g
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
FEATURED PRODUCTS
Products we recommend for this recipe
bottom of page