Rye Baguettes

It’s all about the steam when baking baguettes, that’s why I have advised you add a tray full of water to your oven as it pre-heats, to make sure you get that professional crusty finish. If you have a bit of time I would suggest leaving this dough to chill in the fridge for a couple of days, as this will give you a much more intense flavour (just make sure it comes back to room temperature before you shape it).  

Makes 8 demi baguettes

250g strong white flour

200g rye flour

7g dried yeast/14g fresh yeast

1 teaspoon salt

250ml water, plus a little more for creating steam

1 tablespoon rapeseed oil, plus a little more for greasing

Place the flours into a large bowl and rub in the yeast with your fingertips.

Add in the salt, oil and water and combine until the mixture forms a dough (adding more water if it feels a little dry).

Tip the dough onto a lightly oiled surface and knead for around 5 minutes, or until the dough feels a little smoother.

Return the dough to the bowl, cover it with some cling film (this is the time to put it into the fridge if you are going to do so) and leave to rise for about an hour, or until it has doubled in size.

When the dough has risen, tip it out onto a lightly oiled surface and divide it into 8 equal pieces.

Roll each piece into a long sausage shape.

Place the dough sausages onto a couple of lined baking trays, leaving a good gap between each one.

Cover the baking trays with a tea towel and leave the baguettes to rise for around 30 minutes, or until they have noticeably puffed up.

Pre-heat the oven to 200 degrees c.

Fill a high-sided baking tray with some water and place it onto the floor of the oven (this will create steam, which will make the baguettes nice and crusty).

When the baguettes have risen, make a slash in the surface of each one using a sharp knife.

Bake the baguettes in the oven, for about 20 minutes, or until they have turned a very deep golden brown colour.

Leave the baguettes to cool slightly on a wire rack before tucking in.