I know I've already done a recipe for baguettes using sourdough, but if you don't want to go through all of that malarkey - these ones are just as good (dare I say it, better!).
This post is a work in progress - just getting the basic recipe and method in, so that I don't forget it again!
Ingredients
- 4 tsp fast action yeast
- 2 tbsp. runny hunny
- 500g strong white flour
- 2tsp salt
- 350-375ml tepid water
- a bit of olive oil for greasing the bowl
- Flour for dusting (or you can use cornflour or semolina for a bit of extra crunch)
Method
Dissolve the honey and yeast in 125ml of the water in a small bowl.Cover and leave for 5 to 10mins until a nice yeasty foam has developed on the surface.
Mix the flour and salt in a large bowl and when ready, gradually mix in the yeast mixture until well combined.
Gradually add the rest of the water (about 225ml) mixing with your hands until a ball of dough is formed.
If the mixture seems dry then add a little more water 1sp at a time - you'd be amazed at just how much a small amount makes a difference to your dough!.
Once all of the flour has come away from the sides of your bowl and the dough can be formed into a nice ball, turn it out onto a lightly floured surface and knead for 2-6 minutes until the dough becomes smooth and elastic.
To test for this, form the dough into a ball and if you press your knuckles into it it should spring back.
Lightly oil your mixing bowl with olive oil, put the ball of dough in and cover.
Allow the dough to prove for at least 25-30 mins, until doubled in size. Depending on the ambient temperature it may take longer - personally I leave it for about 45 mins.
Punch all of the air out of the dough, then divide into two equal portions.
For each portion - using your knuckles, flatten out into rectangles roughly 15x30cm.
for each of the long sides fold the dough into the middle, and pinch to seal. You may want to fold the as in as well to make it nice and tidy.
Using a large lined / lightly oiled baking tray (or if your posh like me a baguette tray greased with a little olive oil) place the shaped baguettes seam side down.
With a sharp knife or razor blade, make 3-4 diagonal slashes on each baguette.
Lightly dust the baguettes with flour and cover with cling film or put them in a large proving bag.
Allow the baguettes to rise for about 25-30 mins until doubled in size.
Meanwhile, preheat your oven to 200c (fan - don't know what it is for the other types of oven, but it just needs to be hot)
Place a deep roasting tray on the bottom shelf of the oven while it preheats and stick the kettle on to boil.
Once your baguettes have doubled in size put them in the oven (middle shelf), chuck a mug full of just boiled water in the roasting tray and bake for 15 mins or until golden brown.
(The water in the roasting tray makes steams which helps create that lovely chewy crust)
Leave to cool on a rack for at least 15-20 mins.
THIS IS IMPORTANT - The bread continues to cook at this stage and if you cut into it too early all of the steam trapped inside the crust will escape and whilst the bread won't be ruined, it just won't be quite right. Also - uncooked dough is very bad for the digestion and as these baguettes cook quite quickly, there is a chance of a 'doughy' interior unless you allow them to cool properly.
Notes / Tips :
You can use cold water for the second lot that you add (you need warmish for the yeast to activate in the first stage though) - this will increase the amount of time it takes for your dough to 'double' but the longer the prove the better the flavour. I tend to use 1/3 boiling to 2/3 cold for a temperature that get things going quickly though.If your dough is really too sticky to work with, try to 'stick' with it without adding too much extra flour - just knead and slap your dough about for a bit longer until you get something that you can pick up off the work surface without it all staying stuck.
You'll get a better bread a lovely crust and some of those nice authentic 'holes' in the bread as it rises in the oven.
If this stresses you out though (and it does with me sometimes!), just dust with small amounts of flour until you get a dough that is easier to work with.
