Most baguette recipes call for 24 hours of preparation and a specialist baguette tray for baking. You won’t need any of those for this recipe, simple free-form baguettes requiring only a couple of hours of your time.
- Strong white flour, plus extra for dusting
- 10g Sugar
- 300ml Warm water
- 50g Unsalted butter, melted
- 7g Dried yeast
- 15g Fine salt
- Add the flour, sugar, water, butter and yeast to the bowl of a dough mixer. Mix on low speed for 2-3 minutes, add the salt and mix on a medium speed for a further 4 minutes resulting in a smooth, elastic dough.
- Cover the bowl with cling film and leave in a warm, draught-free place for an hour or until risen and doubled in size. Preheat the oven to 220C. Place a small ovenproof tray in the base of the oven.
- Dust a large ovenproof baking sheet with a little flour and divide the dough into four. Shape the dough pieces into logs and roll the ends to create a pointed shape. Cover loosely with cling film and leave to rise for 20 minutes.
- Using a sharp knife, slash each baguette four times across. Place in the oven and pour a little cold water onto the hot tray in the base of the oven. Quickly close the oven door and bake for 15 minutes. This step creates steam which results in a crusty baguette.
- Leave the baguettes to cool slightly before serving.
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