Baguette

Ed Baines shows how to make a good version of proper French bread without the benefit of a proper French bakery oven
By Ed Baines
Baguette
  • Rating:
  • Serves: 3
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus rising time
  • Effort: medium

Ingredients

  • 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.

Method

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.

Rate This Recipe

1
2
3
4
5