Bread and Better

Bread and Better

Monday, 28 March 2016


I had these baguettes for my Easter weekend breakfast (with scrambled eggs and lots of cheese). Easy and quick to make, these crusty delights make a great sandwich or a quick afternoon snack. Adding steam to the oven is the best way to ensure that you get that classic crust (click here to learn how) that professional bakers do. I left my dough to rise in the fridge overnight, which saved me time in the morning and also gave my baguettes a more intense flavour.

Makes 4 half sized baguettes.

For the baguettes:
250g strong white flour
7g dried yeast
1 teaspoon salt
175ml water

Place the flour into a large bowl and rub in the yeast.
Add the salt and water and mix to form a dough (adding more water if it feels a little dry).
Place the dough onto a floured surface and knead for around 5 minutes, or until it feels smooth and elastic.
Return the dough to the bowl and cover with a tea towel.
Leave the dough to rise for about an hour (or overnight in the fridge), or until it has doubled in size.
When the dough has risen, cut in into 4 equal pieces and roll each one into a long sausage shape.
Place the baguettes onto a lined baking tray and cover with a tea towel.
Leave to rise again, for around 15 minutes, or until they have noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the baguettes have risen, sprinkle a little flour onto of each one.
Bake in the oven (remember the steam!) for around 15 minutes or until the baguettes are a nice golden brown colour.
Leave to cool slightly on a wire rack before serving.

No comments:

Post a Comment