For our #BloggersBakeAlong this week, we have used Paul Hollywood’s baguette recipe. We don’t have a couche (special heavy linen mat for shaping the bread and absorbing the moisture) or a dough hook, that this recipe requires so we improvised.
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Our Easy Baguettes Recipe Based on Paul Hollywood’s Version
- 500g strong white bread flour
- 5g salt
- 7g dried yeast
- 400ml cool water
- Oil a 2.5 litre square tub.
- Put the flour, salt and yeast into a large bowl. Make sure the yeast isn’t put directly on the salt as this stops the yeast from working properly.
- Use a dough hook or our version, a wooden spoon, to gradually mix in the water. Mix until elastic (it will stretch about 20cm or so if you pull it apart with your hands.) This dough will be quite wet.
- Put the dough into the oiled square tub. Cover and leave for 1 hour.
- Slowly, tip the dough onto a lightly floured surface. Handle lightly.
- Divide the dough into 4 pieces.
- Gently, make a rectangle from each of the 4 pieces of dough. Roll these up, without pushing too much air out of the dough.
- Place on a baking tray. Leave to rise.
- Pre-heat the oven to 220C Fan/ Gas 9. Put a small tray of water in the bottom of the oven.
- Dust the baguettes lightly with flour. Make diagonal slashes on the tops using a very sharp knife.
- Bake for 20-25 minutes.