Preparation : 20 min | Resting : 1 hr 40 min |
Cooking : 15 min | Equipment : |
Difficulty : | Rating : 1 rates |
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250 | g strong white bread flour |
12 | g fresh yeast |
150 | ml hand-hot water |
5 | g salt |
1 | Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. |
2 | Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade. |
3 | Process for 1 minute or until the dough forms a ball. |
4 | Take the dough out of the bowl with floured hands, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx. 1 hour. |
5 | Flour your hands and knock back* the dough by giving it a few gentle punches. Transfer the dough to a floured worktop. |
6 | Cut the dough into two equal parts. Roll each one into a thin baguette shape. |
7 | Lay the baguettes on a baking tray lined with baking parchment and cover with a damp cloth. Prove* for 40 minutes. |
8 | 20 minutes before the end of the proving time, fill the dripping pan in the oven with water and preheat your oven to 220 °C (gas mark 7). |
9 | Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp knife. |
10 | Bake for 15-20 minutes, keeping a close eye on them. |
11 | To check that the baguettes are done, turn them over and give them a sharp knock. They should sound hollow. Cool on a wire tray. |