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250g strong white flour
sachet dried yeast (7g)
1 teaspoon salt
30ml olive oil
180ml water
extra flour and oil to dust and grease
With yesterday's soup a piece of baguette would taste very nice, especially if you bake it yourself. This recipe is easy-peasy and great, it's from British expert in bread-baking Paul Hollywood. The bread turned out and tasted beyond expectation! It is warmly recommended!
How to make a French baguette at home
Place flour, salt, yeast, olive oil and 3/4 of the water in a mixer with a dough hook. Make sure that salt and yeast are not touching before you mix.
Start on low speed while you slowly pour in the remaining water. Mix +/- 5 minutes. Grease a clean bowl with oil.
Form a ball of dough with greased hands, scoop the dough in the greased bowl and cover the bowl with cling film.
Put the bowl in a warm place (the oven on the lowest temperature) and let the dough rise for two hours. The dough should approximately double in size.
Tip the dough out of the bowl on an oiled baking sheet. Knead, knock back, fold and stretch the dough and tear it into two parts.
Roll the dough into two baguettes, put them on waxed paper in a deep baking dish and cover with a damp tea towel. Put the tin in a warm oven and let the dough rise again.
Preheat the oven to 220 ° C. Place an oven tray on the bottom of the oven to create steam. The steam helps to form the crunchy crust.
Slash the top of each bread three times. Bake the baguettes for 30 minutes, then turn the oven temperature back to 200 ° C. Bake the bread in another 10 minutes golden brown. The finished bread should have a slight sheen to it.
Yummy!