Baking your own baguettes is not just about the delicious result. It’s the art of transforming simple ingredients into a staple of French cuisine. The process is therapeutic, almost meditative, and the result is a versatile bread that’s perfect for any meal – as a crusty sandwich, a base for bruschetta or simply enjoyed with a dollop of butter.
Ingredients:
For the poolish:
- 200g strong white bread flour
- ½ tsp easy bake yeast from a 7g packet
For the baguettes:
- 200g plain white flour
- 250g strong white bread flour, plus extra for dusting and kneading
- The rest of the yeast from the 7g packet
- 1 ½ teaspoons fine salt
- A little semolina or more flour for dusting
Method of preparation:
Make the poolish by combining the 200g strong white bread flour with ½ tsp yeast and 200ml water. Stir until you have a thick dough. Cover with cling film and leave to rise at room temperature for about 14 hours or until bubbly.
To make the dough, place the poolish in a large bowl with 200g plain white flour, 250g strong white bread flour, the remaining yeast, 1 ½ teaspoons fine salt and 275ml water. Mix to a rough dough.
Turn out onto a floured surface and knead for 10 minutes until smooth and elastic. Place in a clean, oiled bowl, cover with a damp cloth and leave to rise for 1 hour or until doubled in size.
Gently deflate the dough and divide into three equal parts. Preform each piece into a rough log and leave to rest for 15 minutes.
Shape each piece into a 16-inch baguette by rolling and tapering the ends. Place on a baking tray dusted with semolina or flour, cover and leave to rise for 45 minutes.
Preheat the oven to 240°C with a baking stone or inverted baking tray. Just before baking, cut the tops of the baguettes 3 or 4 times diagonally.
Place the baguettes in the oven, pour a little water into a roasting tray at the bottom of the oven to create steam and bake for 20-25 minutes, until golden brown and hollow when tapped.
