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1
Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
2
Once activated, add the yeast mixture to the stand mixer bowl, add the flour and salt to the bowl.
3
Set the machine away for 1 minute, stop the mixer, and scrape down the sides of the bowl, then knead the dough for 10 minutes.
4
Turn out the dough from the mixer, and form it into a ball, place it into a lightly oiled bowl, cover the bowl, and let it rise for a minimum of 1 hour in a warm draft-free spot, the dough should at least double in size (this may take longer depending on the temperature of your kitchen)
5
Oil a strip of cling film/ plastic wrap, about 45cm / 18in, and set it aside
6
After the first proof, turn out the dough onto a floured worktop, and knock the dough back, and form it into a ball.
7
Divide the dough into 4 equal pieces, each one should weigh around 275g / 9.7oz.
8
Form each piece into a ball, then into a fat sausage shape, these are known as pre-shapes.
9
Place them on a floured surface in a line, and cover with the oiled cling film, set your timer for 10 minutes.
10
Once the time is up, place one pre-shape, oil side down on an un-floured surface, gently shape into a rectangle with your fingertips, then fold it towards you tucking in the ends as you go, you should now have a short baguette shape, seal the seam with your fingers.
11
Place them on a baking or perforated baguette tray.
12
Cover with light weight dry proofing cloth, allow to rise for 30 minutes.
13
When there’s only 10 minutes left on the proof, preheat your oven to 200°C / 390°F / Gas mark 6, and place a tray of hot water, on the bottom shelf in the oven, the steam produced will give the baguettes a crispy crust.
14
Using the fine grater, grate a little cheese over the top of the baguettes.
15
Score the top of each baguette straight down the centre.
16
Place the tray in the preheated oven and set your timer for 16 minutes, if you want a darker crust, add a further 2 minutes at a time, until you reach the desired colour.
17
Remove them from the oven and allow to cool on a wire rack.
18
See the video for some delicious sandwich ideas.
19
Enjoy.
Method
Ingredients
600g / 21oz Strong white bread flour
380g / 380mls Lukewarm water / 40°C / 104°F
7g / 2tsp Instant or active dried yeast
10g / 1¼tsp Salt
6g / 1tsp Sugar
115g / 4oz Cheddar Cheese
Extra cheese for topping
Perforated baguette baking tray
Double food grater
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Lightweight dough proofing cloth
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