Equipment

method

• Mix the Dough:
  Weigh out the flour and place it in the bowl of your mixer. Weigh the yeast and salt, and place them on opposite sides of the bowl. Add half of the water and begin mixing, gradually adding the rest of the water until fully combined. Mix on medium speed for 5 minutes. Pause halfway through to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.

• First Rise:
  Brush a rectangular container with oil. Once the dough is smooth and silky, transfer it into the container and spread it out to the corners. Leave it to rise for 1 hour.

• Shape the Baguettes:
  Clean and dry your work surface, then dust with flour. Once the dough has doubled in size, carefully turn it out onto the surface and divide it into four smaller rectangles. Fold each piece from the sides into the middle and pinch to seal. Turn each piece over and gently roll into a sausage shape—about 10 inches for wider baguettes or 16 inches for thinner ones—pinching the ends to a point.

• Prove the Baguettes:
  Place the shaped baguettes on a couche (or floured tea towel), folding the fabric up against each baguette. Repeat for all baguettes. Cover with a tea towel and leave to prove for 1 hour.

• Preheat the Oven:
  Preheat the oven to 220°C (425°F), placing a roasting tin of water in the bottom of the oven to create steam.

• Bake the Baguettes:
  Once the baguettes have doubled in size, score the tops with a sharp knife or razor blade. Place them on an oven tray, straighten them up, and bake for 20 minutes.

• Cool and Enjoy:
  Allow the baguettes to cool for 30 minutes. Enjoy them with your favourite fillings, or use them to make delicious garlic bread.