These stocky baguettes are the perfect accompaniment for any meal: drizzled with honey at breakfast, heaped with hummus at lunch, or slathered with butter at dinner.
Prep Time: 35 minutes
Cook Time: 20 minutes + 1.5 hours proving time
Ingredients
1 sachet of yeast
300ml warm water (luke warm, most definitely not anywhere near boiling)
350g strong white bread flour + extra as needed
1 tsp salt
1 tsp cornflour
Method
Stir the yeast and warm water together in a large bowl. Let stand for 5 minutes.
Add roughly two thirds of the flour bit by bit to the yeast mixture, using a wooden spoon to stir it together until a soft dough forms. Cover and let it stand for 15 minutes.
Turn the dough out onto a lightly floured surface. Sprinkle it with the salt and start kneading, slowly adding the remaining flour to stop the dough from being sticky. Knead for around 8-10 minutes until the remaining flour is incorporated and the dough feels silky.
Place the dough into a clean, lightly oiled bowl and cover it with cling film. Let it rise for one hour or until it has doubled in size.
Punch the dough down, cover it with the same cling film and let it rest for 5 minutes.
Divide the dough in half. Cover one half and on a floured surface, roll the other half out into a 12-inch rope. It will naturally be slightly tapered at the ends.
Repeat with the other half of the dough and place each on a baking sheet dusted with cornflour. If you're using a single large baking sheet, make sure you give the dough space to expand.
Cover and let rise for 30 minutes until the dough doubles in size again. 15 minutes in, preheat the oven to 230°.
Uncover the dough and make three diagonal slits across the top of each loaf with a sharp knife or bread lame. Bake for 20 minutes or until the baguettes sound hollow when tapped.
Leave to cool before slicing.
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