- Serves: 3
- Cook Time: 30 minutes
- Prep Time: 25 minutes plus rising time
- Effort: medium
- 920 g strong plain flour, plus extra for dusting
- 1-2 tsp salt
- 1 tbsp dried yeast
- 460 ml warm water
- oil, for greasing
Tips and Suggestions
French baguettes are particularly crusty and light because they are cooked at extremely high temperatures. Even though domestic ovens aren't as hot as those in a French bakery, you can still make an excellent baguette by setting the oven to a high temperature and remembering to put a bowl of water in the oven.
1. In a bowl, combine the flour and salt. In another bowl, mix together the yeast, warm water, and half of the flour-salt mixture. Use your hands to mix until it forms a dough.
2. Cover with a clean tea towel and leave to sit at room temperature for 3 hours. It should triple in size.
3. Gently incorporate the rest of the flour-salt mixture into the risen dough, using your hands.
4. Knead on a lightly floured work surface for about 10 minutes. It should be supple and elastic when you stop kneading.
5. Lightly oil a bowl. Place the dough in it and cover with a tea towel. Allow to sit for 1 hour, or until it doubles in size.
6. Preheat the oven to 230C/gas 8. Knead the dough again, then cut it into three equal parts and shape each into a long cylinder or baguette.
7. Place the dough on a baking sheet and leave to stand for at least 20 minutes.
8. Fill a heatproof bowl with water and put it in the hot oven. Bake the baguettes for about 25 minutes (maybe less), removing the bowl of water after 15 minutes.
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