Baguettes

1. 1

   Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing.

2. 2

   Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.

3. 3

   Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.

4. 4

   Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two.

5. 5

   Knock back the dough and stretch and fold, and then roll the dough into a baguette shape.

6. 6

   Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.

7. 7

   Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.

8. 8

   Just before baking, slash the top of each baguette three times.

9. 9

   Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.