This recipe makes roughly 4-5 baguettes in the smaller size
Course Bread
Cuisine French
Keyword flour
Diet vegetarian
Prep Time 3 hourshrs
Cook Time 25 minutesmins
Total Time 3 hourshrs25 minutesmins
Servings 5baguettes
Ingredients
500grall purpose flour plus extra for dusting
10grsalt
10gryeast
370mlcold water
oliveoil for kneading
Instructions
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.