The recipe I have used is based on the Paul Hollywood Baguette recipe from the BBC but with some modifications. Firstly I don’t have a £400 mixer and so mixed with my hand mixer. For this I had to make the dough a little wetter. Secondly I don’t have a baguette tray. So, I folded some baking parchment to try and keep the shape of the bread while proving and baking.
- 250g strong white flour
- 3g salt
- 5g dried yeast
- 30ml olive oil
- 200ml warm water
- 5g sugar
- Reactivate the yeast. Add the yeast, warm water and sugar in a jug. Stir, and leave for 15 minutes
- Place the flour, salt, olive oil and most of the yeast mix in a mixing bowl.
- Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.
- Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.
- Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two.
- Knock back the dough and stretch and fold, and then roll the dough into a baguette shape.
- Place on carefully folded parchment paper to keep the baguette shape, cover and leave to prove for 30 minutes.
- Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.
- Just before baking, slash the top of each baguette three times.
- Bake the baguettes for 20 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 15 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.