French Baguettes


T55 Flour     500g

Salt              10g

Yeast           10g

Water           300g


  1. Mix flour and salt in a bowl
  2. 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.

French T55 Flour

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