Welcome to another yummy bread recipe mon amies! Everyone loves a French stick don't they, I mean it goes with almost anything with it's crunchy exterior and fluffy filling. Needless fact for you - did you know that the baguette is named after the French word for "wand"? unsurprising really, apart from the shape there's something quite magical about a good old sarnie made with French bread.
These are super easy to make and fun too once you've got the knack of the dough rolling.
- 750 g plain flour
- 500 ml warm water approx 38C if the water is too hot it will kill the yeast
- 2 tbsp sugar
- 1/2 tbsp salt
- 1 tbsp instant yeast
- 2 tbsp olive oil
In the bowl of a stand mixer fitted with a dough hook combine the water, yeast and sugar. Instant yeast does not need time to activate. If you are using active dry yeast give the mixture 5 to 10 minutes until it gets foamy.
Add the oil and half of the flour and turn on the mixer. Gradually mix in the rest of the flour until a ball forms which no longer sticks to the side of the bowl. You may not need the whole amount of flour just make sure it's not sticking to the sides and not too sticky to touch.
Transfer the dough to a greased bowl, cover with a tea towel and leave in a warm place. We recently discovered our Ikea oven has a nifty dough proving function which we hadn't known for years after owning it! Worth checking your own oven functions!
leave the dough to rise double in size which will take about an hour. Turn the proved dough out and section - 2 for big loaves or 8 individual baguettes. Roll each section into rectangles then roll up the dough on the long edge. Pinch the seam together so it doesn't unroll whilst baking and tuck in the sides.
Arrange the baguettes seam side down on a lined baking tray and cover allowing to rise until double in size. Again, about an hour. Preheat the oven to 190C.
Cut several gashes in the top of the dough with a very sharp knife then place the baking tray in the centre of the oven. We have a bread baking function which emits steam during the baking. This creates that lovely crunchy outside coat on a loaf of bread. If you don't own a spaceship oven then you can place a bowl of ice on the bottom shelf of the oven which will create the same steamy effect.
Bake for approximately 25 to 30 minutes until golden and baked all the way through, then enjoy warm with your favourite filling.