Baguettes

• total time: 5 hours 6 minutes

Ingredients

400g Plain Flour

7g instant yeast

1/2 tbs salt

320g Lukewarm water

Directions

Mix the flour, yeast and salt. Add lukewarm water and mix very well until the flour is completely combined. Scrape down the sides of the bowl using a dough scraper or a spatula and fold up the dough into a ball. Cover and rest for 20 minutes.

After 20 min do 4 x stretch and folds wetting your hand before each fold as the dough is sticky. Cover and rest for another 20 min and then do another set of stretch and fold. Cover and rest for 2-4 hours (depending on your schedule)

Once dough is ready, heaving flour your work surface, the top of the dough and your hands and scoop the dough out. Flour the top of the dough and gently shape it into a log (we don’t want to loose the air) cut into 4 pieces.

Add some parchment paper to a grill rack.

Shape each piece by folding over 1/3 press down the edges to create tension, fold over another 3rd and press the edges and bring the last 3rd upwards and seal the top and sides by pinching the dough together.

Wipe down a bit of surface with a damp towel and roll out from the middle to the edges and then roll the edges of the baguette to create the shape.

Turn your oven on to 250C with a small dish of water at the bottom inside the oven to create steam.

Cover the baguettes and rest for 20 min

Sprinkle some flour and gently (you don’t want to dent the dough) wipe the flour down. Make cuts in the baguettes either straight down or at a slight diagonal. (You can also bake without the cuts)

Bake for 10 min and take out the water. Bake for another 12 minutes, take them out and flip them over and bake for another 4-5 minutes until it’s golden and crunchy.

Leave to cool for at least 20

minutes before eating. To use in a sandwich completely cool.

Enjoy D 🫶