Baguettes
Makes 2 x 260g baguettes
Pre-ferment -
125g 01 Flour blend
240g water (body temp)
5g fast action yeast
Final dough -
125g 01 Flour blend
8g honey
5g salt
12g oil (I use rapeseed but any will do)
Method -
- mix together the ingredients for pre-ferment, cover and set aside for 1 hour.
- add the ingredients for final dough to the pre-ferment and mix for 5 minutes on medium. Scrape the sides of the bowl occasionally to ensure everything is mixed evenly.
- cover dough and place in fridge for 30 minutes.
- remove from fridge and using a light dusting of rice flour, divide in half.
- using a little more rice flour, knead the pieces gently and form into balls.
- working on one piece at a time, form into a baguette. (Press flat, roll towards yourself using thumbs to keep tension and then gently roll out to approx 30cm in length.)
- transfer to baking paper, cover and allow to prove for approximately 40 minutes.
- Preheat oven and baking tray/baking stone to 250C (or as hot as your oven can go)
- slash the baguettes and place onto your preheated tray/stone. Spray with some water and add some steam to the oven.
- bake for 22-25 minutes until golden.
- allow to cool completely before slicing.