Baguettes
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15 ratings
Preparation : 20 min
Cooking : 15 min
Total time : 2 h 5 Rest : 1 h 30
2 baguettes
250 g strong bread flour
150 ml water
5 g of fresh baker's yeast
5 g salt
Associated products
Chef's tip
Never allow yeast to come into direct contact with salt. You can double the amounts with the CS4200 and 5200 models.
RECIPE STEPS
1
If you are using dry yeast, add it to cold water.
Stir for 5 minutes or until it has fully dissolved. Leave to rest.
2
Place the salt, flour, yeast and water in the food processing bowl fitted with the dough blade.
- 250 g strong bread flour
- 150 ml water
- 5 g of fresh baker's yeast
- 5 g salt
3
Process until the dough forms a ball (about 1 minute).
4
Flour your hands and remove the dough from the bowl. Roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth.
Leave to rise for approximately 30 minutes.
5
Transfer the dough onto a floured work surface. Flour your hands and knock back the dough by giving it a few gentle punches.
Bring the four corners of the dough to the centre and then flip it over.
6
Cut the dough into two equal parts. Roll each one into a thin baguette shape.
7
Remove a baking tray or rack from the oven and cover it with baking paper. Place the baguettes on the tray and sprinkle with flour.
Cover with a cloth or place them in your oven (make sure the oven is off).
Leave to prove for 1 hour.
8
20 minutes before the end of the proving time, fill the dripping pan in the oven with water.
If your baguettes were in the oven, take them out.
Preheat your oven to 220 °C (gas mark 7).
9
Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp knife.
10
Bake the baguettes for 15-20 minutes.
Rotate the baguettes 5 minutes before the end to obtain an even crust. Keep a close eye on them whilst baking.
11
To check that the baguettes are done, turn them over and give them a sharp knock. They should sound hollow. Cool on a wire tray.
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