500gms Flour- strongest white. 1-2gms Fresh or equiv dried Yeast. 1tsp Salt- table salt is best. 3-4tbsp Vergin Olive Oil. 300ml Water- I use tap, but bottled will do.
Place the flour in a mixing bowl and crumble in the fresh yeast and mix. Add the salt and mix. Add the Olive Oil and mix.
Warm the water any way you want to until its slightly warmer than hand temperature then stir it in to the flour mix. Knead for 3 - 5 minutes (I use an electric mixer) until smooth. See photographs
Mix the ingredients... No rush
I use an electric whisk with the dough attachments.
Cover and wait
Cover & leave in a warm place until it is double the size it started at. 30 minutes +. Knead again for 1 minute. Use a bit more flour to stop your hands sticking to the dough.
Oops a bit too long, but it really doesn't matter.
Lightly flour your work area, then gently stretch the dough until it is about-30 cm square. Devide into 3 equal parts and roll each one into a cylinder. See photographs
Stretched out and cut to equal sizes.
Once again, cover and leave to rise for about 30 minutes. I use a silicone baguette tray from LakeLand and cover with cling film. To stop the film sticking, I lightly flour the dough.
Roll up and leave to rise
When the baguettes have doubled in size, warm your oven to 180C (350F or Gas Mk 4) place baguettes in oven for 25-30 mins. Turn out on to a rack to cook. Avoid heartburn by not eating all at once
Time to turn the oven on
3 baguettes and a bottle of wine, some brie and Camembert. But, wait until they have cooled a bit.
- 500.0g (1lb2oz) of Strong Bread flour
- 2.0g (1oz) fresh yeast
- 1.0tsp table salt
- 3.0Tbsp Vergin Olive oil
- 300.0ml (10.5 f.oz) warm liquid (water, milk...)
Upton, Poole, UK