Ingredients
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500g Strong white bread flourPlus extra for dusting
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10g Salt
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10g Instant yeast
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370ml Cool water
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Olive oilFor kneading
Directions
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
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1
Done
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Lightly oil a 2-3 litre square plastic container. (Its important to use a square tub as it help shapes the dough.) |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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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. |
