French Baguettes
Ingredients
- T55 Flour 500g
- Salt 10g
- Yeast 10g
- Water 300g
Method
- 1. Mix flour and salt in a bowl
- 2. Dissolve yeast in water and add to flour mixture
- 3. Mix until a smooth dough is formed and knead well. (If using a mixer – mix on slow speed for 4 minutes and higher speed for 7 minutes)
- 4. Let the dough rest again under a cloth for 20 minutes.
- 5. Divide into equal size portions.
- 6. Let the dough rest again for a further 20 minutes.
- 7. Shape the baguette and prove under a cloth until doubled in size (around 70/80 minutes)
- 8. Bake at 230° for 20-25 minutes.
- 9. For best results place an oven proof dish of water in the bottom of the oven to generate stream.
