baguettes

Greetings GBBO fans. How good was last night’s episode?! I really think they could’ve made it an hour and a half long; I would’ve loved to have seen more detail in that brilliant showstopper round. If you’re watching – tell me who you’re rooting for! My favourites thus far are Flora (who has the most beautiful Instagram account), Tamal and Sandy.

If you’re not watching the show (why not?!), I apologise – I’m not quiet about my love for it… much to the bemusement of my family members, work colleagues and housemates. I had today off and decided to give the baguettes a go. After last week’s monster of a recipe, let me tell you – it’s so nice to write an ingredients list that’s this short! Flour, yeast, water, salt, oil. Done. Beautiful.

As with all bread, it requires love, patience and an inordinate amount of time scraping bits of dough off your fingers… but it’s so satisfying. Definitely give this one a go!

I’ve taken the recipe straight from the GBBO website.

Baguettes

Ingredients:

  • 500g bread flour + extra for dusting surfaces
  • 10g salt
  • 10g instant dried yeast
  • 370ml cool water
  • olive oil

Method:

Weigh out the flour, salt and yeast in a big mixing bowl, taking care that the yeast and salt don’t touch at this stage.
Add 3/4 of the water, and use an electric mixer with dough hooks to knead the dough on a slow speed. Once mostly-combined, add the remaining water. Knead on a medium speed for 5 minutes’ more, until elastic.
Find a plastic, square container and oil the base and sides. Tip the dough in and cover with clingfilm. Leave to prove for 1 hour.
Dust a clean worktop with flour, and find a roll of greaseproof paper – it’s time to shape these guys. Carefully tip the proved dough out onto the floured surface and cut into 4 equal pieces.
Taking each one in turn, gently press them out into a rectangle. Fold each ‘long’ side into the middle, and press down, so you have a single ‘seam’ down the middle.
Next, roll out the dough out into a sausage shape. Begin in the middle, and gently move your hands outwards as you roll. Stop when it gets to around 30cm in length.
Dust the greaseproof paper with flour, and transfer the baguette onto it. Repeat with the other dough pieces, pinching the paper together between them so that the baguettes are supported on both sides. Cover with a clean tea towel and leave to prove for an hour.
During this time you’ll need to preheat your oven to 220*C {fan-forced}, making sure to put a roasting tin in the bottom.
After the second prove, dust a couple of baking trays with a little flour and transfer the baguettes onto them. Cut diagonal slashes in each one, using a sharp knife – I don’t think mine was nearly sharp enough, if you look at the pictures!
Pour some hot water into the roasting tin in the oven to create steam, and pop the baguettes in to bake for 20-25 minutes, until golden brown and crunchy.
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