These baguettes are deliciously crusty on the outside and fluffy on the inside. The perfect vehicle for dips or for swiping up the last dregs of pasta sauce from the bowl.
Makes 4 small-ish baguettes
Prep Time: 30 minutes + 30 minutes resting time + 1.5 hours proving time + 45 minutes rising time
Cook Time: 35 minutes
Ingredients
60mls lukewarm water
1 sachet of yeast
450g strong white bread flour
2 tsp salt
280mls room temperature water
additional flour, for dusting
Method
Pour the warm water into a small measuring jug and sprinkle the yeast over the top. Set it aside to let the yeast activate. Leave it for around 10-15 minutes until it becomes foamy on top.
Mix the flour and salt together in a large bowl. Make a well in the centre and add the yeast mixture, pushing the sides of the well in to combine. Add the cool water bit by bit, stirring until it is fully mixed in. The dough should be quite dry and shaggy. If not, either don't add all the water, or if it's too late for that, add a little more flour.
Cover the bowl with cling film and let the dough rest for half an hour.
Tip the dough onto a lightly floured work surface. Using your palms, gently press it out it into a rectangle. Fold both sides in to meet in the middle. Turn the dough 90 degrees and fold the sides in again, so you end up with a neat little dough bundle. Place this into a clean, lightly oiled bowl and cover it with cling film, Leave it in a warm spot to rise for 1.5 hours until it has doubled in size.
Tip the dough back onto your floured work bench and divide it into four pieces. Stretch, roll and shape each piece into a long rope - around 35cms. Gently taper the ends as you manipulate the dough.
Line two baking trays with baking paper. Place two dough ropes on each tray, with space for them to expand. Cover with cling film and allow them to double in size again for 45 minutes.
Preheat the oven to 230° C, placing an empty tray that will hold water on the bottom rack of the oven.
Sprinkle a little flour over the top of each baguette and score the baguettes 5 or 6 times across the top with a sharp knife or bread lame.
Open the oven and slide the baking trays in. Before closing the door, pour some water into the tray on the bottom shelf. This will create steam to help the crust develop.
Bake the baguettes for 40 minutes until they are golden and crusty. They should sound hollow when tapped.
Remove them from the oven and let them cool on a wire rack or tear into them while they're still warm.
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