For 2 baguettes of 350 gr. each
Preheat oven to 240°C - 220°C (fan) and bake for 25 to 30 minutes
This bread should be eaten on the same day, preferably still warm with a knob of salted butter.
- 15 gr fresh yeast (or equivalent in dried yeast)
- 40 ml tepid water
- 500 gr strong white flour
- 270 ml tepid water
- 10 gr salt
- In a small bowl mix yeast with the 40 ml of tepid water and set aside for 20 minutes.
- In the bowl of your food mixer, add the flour that you bring together with some of the water (the amount of water can be rectified at a later stage as it depends on how much or little moisture your flour contains)
- Add the yeast mixture.
- Knead well for a couple of minutes, adding more water when needed.
- Add the salt and knead for another 10 minutes
- The dough should be pliable, but not stick to the hands.
- Leave to prove, in the bowl, covered with a clean kitchen towel for about 45 minutes.
- When the dough has doubled in size, put it on the flour-dusted worktop.
- With the ball of your hand, gently press it out into a sheet of 1 to 2 cm thickness.
- Lift one corner and roll the dough onto itself diagonally, to a sausage or baguette shape
- Place seam side down on a baking tray that you lined with baking paper.
- Cover with clean kitchen towel and leave to rise for 30 minutes to 1 hour (this depends, obviously, on the room temperature)
- Make two cuts into the bread diagonally of approx 0,5 cm deep