Ingredients: |
Ingredients: Olive oil, for greasing
500 gram (1 pound, 2 oz), about 4 1/4 cups strong white bread flour,
plus extra for dusting
10 grams (1/4 oz) about 2 tsp salt
10 grams (1/4 oz) about 2 tsp instant yeast
(or double amount of dry active yeast, 4 tsp, to work as instant yeast)
370 ml (13 fl oz) about 1 1/2 cups cool water
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Directions: |
Directions:1. Lightly oil a 2 1/4 litre (4 pint or 8 cup) square plastic container with olive oil – use a square tub as it helps shape the dough.
2. Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook – don’t put the salt directly on top of the yeast. Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5-7 minutes, until you have a glossy, elastic dough.
3. Tip the dough into the prepared tub. Cover and leave until doubled (12 hrs).
4. With flour, dredge a linen couché (cloth) and lightly dust work surface.
5. Carefully tip the dough onto the work surface. Do not knock it back, handle it gently so to keep as much air in the dough as possible - this will create the irregular, airy texture of a good baguette. The dough will be wet to the touch but still lively.
6. Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with the join running along the length of the base. Now, beginning in the middle, gently roll each sausage with your hands.
7. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30 cm long.
8. Lay a baguette along the edge of the couché and pleat the couché up against the edge of the baguettes. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel for 1 hour, or until the dough as at least doubled in size and springs back quickly if you prod it lightly with your finger.
9. Preheat the oven to 464 F and put a roasting tray in the bottom of the oven.
10. When baguettes are risen, remove them from the couché and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a very sharp knife. Transfer to a large baking tray lined with parchment paper.
11. Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden-brown and have a slight sheen. Cool on a wire rack. |
This recipe for Baguettes is from