This is a recipe for making four French Baguettes, it sounds complicated but when you get used to making it, it is in fact easy and less time consuming. It is a variation of several recipes I have found and tastes wonderful
650 grams Strong white flour
450 grams Water
11 grams Sea Salt
7 grams Dried Yeast,
or 11 grams Fresh Yeast
This recipe looks very complicated,but when you get used to it it is in fact easier and simpler to make than ordinary bread.It is well worth the affort. It is also assumed that you are using a decent food mixer like a KenwoodChef or a kitchenAid with a dough hook.
Place the flour in the mixer let it run, add the water and mix together until the water is absorbed
Leave the mixture in the bowl, cover with clingfilm, leave for at least 1hour at room temp.
Mix in the salt and then the yeast, do not do them at the same time, let the machine run for 5 mins, then speed it up a bit for another10mins
Leave it to stand for 20mins
Remove the dough from the bowl and place on floured surface, gently flatten it, fold it in half,turn and fold again. Return to bowl and cover, do the same after another 20 mins and then return to the bowl and cover.Leave for another 20mins and then place in the fridge for 12hrs to 18hrs (no longer, but you could go less than 12hrs but the flavour will not be as good).
Take the dough out of the fridge and leave it in the bowl to come back to room temp for 30 mins/1 hour, depending on the temp of your kitchen.
Remove the dough from the bowl and cut into 4 equal pieces.
Shape the baguettes by folding them longwise and rolling gently to extend them.
Place baguettes in a "couche" covered with a linen cloth to keep the shape, making sure they cannot touch.(I then place them in a large plastic bag )
Preheat oven to 250c
Leave for 1hr until neally doubled in size.
With a very sharp knife or razor blade cut a slash in each baguette along its length.
Place in the oven, making sure they cannot touch and bake for 25mins, but keep an eye on them, you might find it best to reduce the temp to 200c after 15 mins.
Leave to cool and enjoy
Added by: Robin Godefroy
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