Easy Baguettes

500g strong white flour

1 x 7g sachet dried yeast

1 tsp salt

350 ml tepid water

Method:

Place the flour in a large bowl and place the yeast on one side and the salt on the other.  Add 300ml of the water and mix well.  Add additional water to form a soft dough.  When the mix has come together turn out on to a floured work surface and knead by hand for 10 minutes, or in a mixer with a dough hook for 5 minutes.  Place back in bowl (you can slightly oil the bowl to make removal easier and also help rising), cover tightly and leave to prove until doubled in size.  When doubled, remove and knock out the air and then divide in two and form two long baguettes. Place on a baking tray and leave again to prove until doubled in size.

Preheat the oven to 200c/400f/Gas Mark 6/AGA Roasting Oven.  When doubled, bake for 15 to 20 minutes or until golden brown and crisp.  Delicious with some homemade strawberry jam!


 

Visit Little Oaks Cookery School to see for more details 

Contact Little Oaks Cookery School for private lessons, demonstrations or hands-on cookery classes……….

Hilary Justin, Little Oaks Cookery School, 26 Ballygowan Road, Kells, Ballymena, BT42 3PD

Telephone:  07974 349 850  email:  hilaryjustin123@gmail.com or follow Little Oaks Cookery School on facebook.

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