Classic White Baguettes

Nothing sings to the soul like the aroma of fresh baked bread, replete with that flaky crisp scrunch as you tear away the crust to reveal that soft, pillowy crumb. ‘A Goodly Loaf is the staff of life’ I really couldn’t be truer.

These require time and love, two ingredients that all food for sharing require. Bake a batch of these for loved ones and watch their smiles ignite, they require little adornment other than some sea salt & freshly churned butter.

Watch the video here

If you are interested to know more about my services, please get in touch

Yield: 3 Baguettes

Author: Suze Morrison

Print

With ImageWithout Image

Classic White Baguettes

Prep time: 45 MinCook time: 30 MinInactive time: 12 HourTotal time: 13 H & 15 M

These require time and love, two ingredients that all food for sharing require. Bake a batch of these for loved ones and watch their smiles ignite, they require little adornment other than some sea salt & freshly churned butter.

Ingredients

• 500g Type 55 flour
• 360g Water, tepid
• 10g Sea Salt
• 3g Instant Yeast
• 2tsp Honey (optional)

Instructions

1. Mix the yeast and salt into the flour until homogenous. Add enough water, along with the honey to make a shaggy dough. Set aside to hydrate for 20 minutes.
2. 2. Gather the dough and pull one side of it up as far as it will stretch without breaking, flop over the dough and turn a quarter turn. Repeat with all 4 ‘sides’ of the dough, cover with a tea towel and rest for 30 minutes.
3. 3. Repeat these two more times, leaving a gap of 30 minutes between each, you will find the dough becomes more elastic as you do this.
4. 4. Tightly cover the bowl with plastic wrap and pop on the top shelf of the fridge. This is the warmest area of your fridge so try not to place it any lower. Leave for 12 hours.
5. 5. The next day, weigh the dough and divide into 3. Shape into rectangles, loosely cover and allow to prove for 1 hour.
6. 6. Invert a baking tray or place a pizza stone in the oven and preheat to 260C.
7. 7. Create cylinders with the rectangles of dough by stretching the lengths and rolling in the seams. Carefully roll these to about 35cm in length, tapering each end.
8. 8. Gently transfer these to a floured cloche or tea towel, raising the seams between each baguette to prevent them from touching. Cover and prove until you can press your finger into the dough and the indent stays.
9. 9. Carefully transfer the baguettes to floured baking paper and use a sharp lame or razor to score 3 cuts in each loaf.
10. 10. Slide the baguettes onto the baking stone and reduce the heat to 250. Bake for 15 minutes, rotate the stone, and bake 10-15 minutes more, they should be golden and sound hollow when tapped.
11. 11. Allow to cool to let the moisture disperse within before eating.