Baguette

Siah Chew ching

Ingredients

- 250g bread flour, plus extra for dusting

- 5g salt

- 2 g instant yeast

- 180ml water

Baguette

Makes 2 small baguettes

An extremely easy straight dough Baguette recipe.

Method

1. Place the flour, salt snd yeast and 160 ml of the water in a good mixer with a dough hook attached. (The remaining 20 ml will be used later)

2. Start mixing on a slow speed, gradually adding the rest of the water (20 ml). Increase the speed to medium and mix until you have a smooth dough.

3. Tip the dough into an oiled bowl, cover with cling wrap and leave the dough to proof for one to two hours. Or until more than double.

4. Tip the dough out onto a very lightly floured counter. Dust your hands in a little flour and divide the dough in two.

5. Knock back the dough and then roll the dough into a baguette shape.

6. Place on a large baking tray with baking paper, cover with a tea towel and leave to proof until it has doubled in size.

7. Preheat the oven to 220C, no fan. When the oven is hot. Put a roasting dish in the bottom of the oven and pour in some hot water to create some steam (this will help form the crust).

8. Just before baking, slash the top of each baguette three times to four times with a sharp knife.

9. Bake the baguettes for 20 minutes. Then drop the temperature to 200C and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them. Put them on a rack to cool completely.

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