top of page
1
Add the flour, yeast, and salt to a bowl, mix together.
2
Make a well and add the room temperature water, and bring it all together into a sticky, shaggy dough, as shown in the video.
3
Cover the bowl and set your timer for 45 minutes.
4
After the first 45 minutes, take the dough out of the bowl, and with wet hands fold the dough by giving it 5 or 6 turns, place it back in the bowl, and set your timer once more, for 45 minutes.
5
Repeat this procedure another 2 times.
6
After the 4th and last 45 minute rise, turn out the dough onto a well-floured surface, and divide the dough into 4 equal pieces.
7
Pre-shape the 4 pieces as shown in the video, cover them with a piece of oiled cling film / plastic wrap, let them relax for 15 to 20 minutes.
8
After the 15 to 20 minutes, on a well-floured work top, form the pre-shapes into the baguette shape, and place them on a greased perforated baguette baking tray, as shown in the video, set the timer for 30 minutes.
9
When there is only 10 minutes left on this final proof, preheat your oven to 230°C / 445°F / Gas mark 9, at the same time, place a tray of hot water on the bottom shelf of the oven, the steam created by the water, is what makes these baguettes crispy.
10
When the time is up on the final proof, score each baguette 4 times using a curved bakers lame or razor blade, (these are available in the website shop).
11
Place the perforated baking tray in the pre heated oven, spray a little water in the oven, and set your timer for 16 to 20 minutes, this time difference is dependent on how dark you prefer your baguettes to be.
12
When the time is up, carefully lift the tray out of the oven, remove the baguettes from the tray, and onto a wire rack until cool.
13
Enjoy.
Method
Ingredients
700g / 25oz Strong white bread flour
520g / 520mls Bottled or filtered water
2g / ½tsp Instant or active dried yeast
8g / 1tsp Salt
If you use fresh yeast, you’ll need 8g
FEATURED PRODUCTS
Products we recommend for this recipe
bottom of page