French Baguette

French Baguette

These french baguettes like any other bread is best freshly made. The four of these were devoured within a few hours. The dough can also be frozen to be used again. Baking this type of bread in a moist oven helps make the crust really crispy, thus why I placed in the tray of water.

Ingredients

  • 400g Plain Flour
  • 7g Dried Yeast
  • 250ml Water

Directions

  1. Mix all the ingredients together, knead for a few minutes on a floured surface and leave aside covered for an hour to rise.
  2. Preheat the oven to its highest setting and place in a baking tray filled with water.
  3. Line a baking tray with grease proof paper and divide the dough into 4 balls.
  4. Roll each ball out into a long baguette shape on a lightly oiled work surface and place onto the baking tray.
  5. Cut slashes along the length of the baguette and spray over some water.
  6. Place into the hot oven and after 10 minutes spray again with water.
  7. Leave for approx another 10 minutes until brown.

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