0 0
Baguettes

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
500g Strong white bread flour Plus extra for dusting
10g Salt
10g Instant yeast
370ml Cool water
Olive oil For kneading

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Baguettes

Crunchy baguettes that are beautifully light and airy

Paul Hollywoods tasty picnic pleasure.

Features:
  • Vegan
Cuisine:

Ingredients

Directions

Share

This baguette recipe by Paul Hollywood in his book How to Bake is very easy to follow and produces a delicious crunchy crust with a lovely crumb texture, with out the faff of a normal baguette recipe,  it can be used in so many ways, not just as an accompaniment for a oozy camembert, it is also great as garlic bread to accompany your pizza on a Friday night. At its simplest it makes excellent sandwiches, which are super crunchy and perfect picnic bread, it also freezes well and can be reheated in a hot oven.

Steps

1
Done

Lightly oil a 2-3 litre square plastic container. (Its important to use a square tub as it help shapes the dough.)

2
Done

Put the flour, salt and yeast into the bowl of a mixer fitted with a dough hook ( don't put the salt directly on top of the yeast because otherwise it will stop the rising process from happening later.) 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 5-7mins, until you have a glossy, elastic dough.

3
Done

Tip the dough into the prepared tub. Cover with a clean tea towel and leave until at least doubled in size - about 1 hour. Line 2 baking trays with baking parchment or silicone paper.

4
Done

Coat the work surface with a little olive oil, then carefully tip the dough onto it. Rather than knocking it back, handle it gently so you keep as much air in the dough as possible. This helps to create the irregular, airy texture of a really good baguette. The dough will be wet to touch but still lively.

5
Done

Divide the dough into 4 or 5 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 shape - the top should be smooth with a join running along the length of the base. Now, beginning in the middle, roll out each sausage with your hands. Don't force it out by pressing heavily. Concentrate on the backwards and forward movement and gently use the weight of your arm to roll out the dough to the length of your oven tray.

6
Done

Place 2 or 3 baguette on each baking tray. Put each tray inside a clean plastic bag and leave to prove for about 1 hour, until the dough is at least doubled in size and springs back if you prod it lightly with your finger. Meanwhile, heat your oven to 220c and put a roasting tray in the bottom to heat up.

7
Done

When your baguettes are risen and light, dust them lightly with flour. Then slash each one 3 times along its length on the diagonal, using a razor blade or a very sharp knife. Fill the roasting tray with hot water to create steam and put the bread into the oven. Bake for 25mins, or until the baguettes are golden brown and have a slight sheen. Cool on a wire rack.

Recipe Reviews

Average Rating:
(4)
Total Reviews: 1
Hannah Jackson

These delicious baguettes are so crunchy and so light and airy inside making it a very pleasant bread to eat.

previous
Chilli-Pecan Camembert
next
Banana and chocolate chip muffins
previous
Chilli-Pecan Camembert
next
Banana and chocolate chip muffins

Add Your Comment