Baguettes……..The Great British Bake Off – Challenge 3….. By Lucy Simmons

By lucy  , , , ,   , ,

September 13, 2015

The Great British Bake Off - Challenge 3: Beautiful bread; today the baguette. Fun to make and bake and perfect for a summer picnic, filled with your favourites fillings. A simple ploughman's treat or how about grated cheese & worcester sauce toasted, so many choices. Give it a go. The famous french baguette........

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4 Party size

Ingredients

Splash Oil for greasing

500 Grams Strong white bread flour

10 Grams Salt

10 Grams Fast acting yeast

370 ml Cold water

Directions

1.  Lightly oil a large glass bowl or square plastic container (the square container will help shape your dough once it has been proved).

2.  In a large free-standing mixer place the flour, yeast and salt,  don't put the yeast over the salt as they don't behave well together.  Add 3/4 of the water to the dry ingredients and start mixing with a dough hook on slow speed.  When the dough starts to come together add the remaining water.  The mixture will look very wet, don't worry just keep mixing, it will soon all come together to form a smooth elastic dough.  Transfer the dough into the glass bowl and cover with cling film, or the air tight container with the lid on and leave in a warm place to rise for an hour.

3.  Lightly dust your work surface and a linen cloth with some flour.

4.  Transfer the dough onto the lightly floured surface, handle this dough carefully as you don't want to lose any air.  Divide the mixture into 4 pieces shaping each into an oblong.  Gently flatten each oblong and fold the sides into the middle of the dough.  Then, roll each one out like a sausage making sure not to apply too much pressure.  Each sausage shape should be about 30cm long.

5.  Lay one of the baguettes on the edge of the linen cloth and make a pleat up against the dough.  Repeat this stage with the remaining 3 pieces of dough with a pleat in between each.  Cover with a tea towel and prove for another hour.

6.  Preheat the oven to 220C/Gas 8 and put a large roasting tin at the bottom of the oven.  When the baguettes have finished proving remove them from the linen cloth and lightly dust with bread flour.  Make four slits diagonally along the length of each using a very sharp knife and place on a lightly oiled baking tray.

7.  Fill the roasting tin with hot water to create steam.  Bake for 20-25 minute or until the bread has turned golden. Cool on a wire rack.  Enjoy!

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