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.
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