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French stick

250gm French type white flour

1/2 tsp dried yeast

1/2 tsp salt

165 ml water

Place ingredients in mixer bowl, yeast first then flour, then salt, then water combine using dough hook.

Place in a lightly oiled bowl cover with damp cloth and prove in a warm place for one hour.

Dredge a linen couche (a bakers linen cloth- if you haven't got one use baking parchment, but you willl get a better shape with the couche).

Divide the dough into 2 oblong pieces, fold the sides to the middle, and gently roll into a sausage with your hands. Be gentle the aim is to keep as much air as possible in the dough.

Lay the baguette against the edge of the couche and pleat the couche up along the side of the baguette. Lay the second baguette next to it. The objective is to prevent the baguette from spreading sideways when it proves.

Leave to prove for 1 hour

When it has proved dust lightly with flour and slash along the diagonal 3 times.

Preheat oven to 240C/220C fan. Place a dish of hot water in the oven to create steam.

Bake for 20 minutes until golden brown.