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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
Add the salt to the flour, and mix together.
3
Once activated, add the yeast mixture to the stand mixer bowl, start the machine on first speed, gradually add the flour and salt to the bowl.
4
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.
5
If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
6
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)
7
Oil a strip of cling film/ plastic wrap, about 45cm / 18in, and set it aside
8
After the first proof, turn out the dough onto a floured worktop, and knock the dough back, and form it into a ball.
9
Divide the dough into 4 equal pieces, each one should weigh around 250g / 8.8oz.
10
Form each piece into a ball, then into a fat sausage shape, these are known as pre-shapes.
11
Place them on a floured surface in a line, and cover with the oiled cling film, set your timer for 10 minutes.
12
Once the time is up, place one pre-shape, oil side down on an un-floured surface, gently shape into a rectangle with your fingers tips, 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.
13
Place them on a baking or perforated baguette tray.
14
Cover with light weight dry proofing cloth, allow to rise for 45 minutes.
15
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.
16
Score the top of each baguette straight down the centre.
17
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.
18
Remove from the oven, and allow to cool on a wire rack.
19
Enjoy
Method
Ingredients
600g / 21oz Strong white bread flour
390g / 390mls Lukewarm water / 40°C / 104°F
7g / 2tsp Instant or active dried yeast
8g / 1tsp Salt
6g / 1tsp Sugar
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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