I made my own baguette and bookreview Paul Hollywood
I received the book by (Bakken met Paul Hollywood ) on my doorstep last week and really, if you go through the book you want to make all of the available recipes. Or at least I do. Maybe not the sourdough. Sourdough and me do not go together all that well. Although I have only attempted it one time so maybe that is the reason and a little practice would solve the issue. But that is a side note.
Now I have always wanted to make my own baguette. So when I saw the recipe in the book I know straight away what I wanted to make. A baguette is thinner than the usual ones we have here but that didn’t really matter.
We had a BBQ that evening with friends, so the perfect opportunity to make my own bread.
Dough for a baguette is fairly wet and Paul suggests it is easier to make when using a stand mixer. Now I do not have the best of experiences when it comes to kneading dough in my Kitchenaid. I find it not the best method for a stiffer dough but since this was a wet dough I figured I give it a go. So my machine did all the kneading. And judging by the end result I think it might have needed a little bit longer than it did, but regardless; the bread itself was crunchy and delicious.
Using a different type of flour will also make a difference. I used regular supermarket flour this time and while it wasn’t bad I am interested in finding out the difference in flours when going for the better ones I usually buy. My shaping skills also left a little bit to be desired but all in all I thought it looked pretty and tasted good, so mission accomplished I would say!
The book is filled with wonderful breads with fillings and such and I will be trying to make lots of stuff from it. I can guarantee you that!
Bakken met Paul Hollywood is published here in the Netherlands by GoodCook and is available through bookstores and at bol.com and in English at Amazon.
This recipe makes roughly 4-5 baguettes in the smaller size
- 500 gr all purpose flour plus extra for dusting
- 10 gr salt
- 10 gr yeast
- 370 ml cold water
- oliveoil for kneading
- Grease a square shaped bowl of about 2-3 liter with oil (the shape is important for shaping the dough later)
- Add the flour, the salt and the yeast in a bowl of a standmixer with a dough hook. Make sure you do not put the salt and the yeast on top of eachother but keep them on the opposite side of the bowl.
- Add about 3/4 of the water and mix at low speed until the dough comes together. Add the remaining water and mix at medium speed for about 5-7 minutes or until the dough is smooth and elastic.
- Place the dough in the oiled form and cover with a cleam teatowel and leave to rise for about one hour or until it doubles in size at least.
- Cover two bakingtrays with baking paper.
- Sprinkle some oliveoil on the workbench and carefully place the dough on it. Don't punch it back but handle it carefully, to retain as much air in the dough as possible
- Divide into 4-5 pieces and shape each pieces in an oval shape by carefully flattening the dough a bit and folding the outsides inwards. Roll them into a sausage shape
- The top should be smooth with a seam across the bottom. Now roll each sausage with your hands from the middle until they reach the desired length.
- Put 2 or 3 baguettes on each baking tray. Put them into a clean plastic bag and leave to rise for about 1 hour or doubled in size. The dough should spring back lightly when touched.
- Preheat the oven to 220 C and heat a baking tray at the bottom of the oven
- Lightly dust the baguettes with flour once they have risen. Carve them quickly with a razor or very sharp knife in a diagonal. Fill the baking tray with hot water (creating steam) and put the bread into the oven.
- Bake for 25 minutes or until the baguettes are golden and lightly shiny. Leave to cool on a rack.
Recipe from the book Baking with Paul Hollywood