Ingredients
strong white bread flour - 500gsalt - 10g
yeast - 10g
water - 370cc
Method
Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast).Add 275cc 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 5-7 minutes, until you have a glossy, elastic dough.
Tip the dough into an oiled basin. Cover and leave for 1 hour, or until at least doubled in size.
Dust the work surface with flour.
Carefully tip the dough onto the work surface. Handle it gently to keep as much air in the dough as possible.
Divide the dough into 4 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 – the top should be smooth with the join running along the length of the base.
Now, beginning in the middle, roll each sausage with your hands.
Don’t force it out by pressing heavily.
Gently roll out the dough to 30cm/12in long.
Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger.
When the baguettes have risen, remove them from the couche and dust lightly with flour and make 3 slight cuts on the surface of the baguettes.
Transfer to a large baking tray.
Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tray in the bottom of the oven to heat up.
Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven.
Bake for 20-25 minutes, or until the baguettes are golden-brown.
Cool on a wire rack.
