Starter – to be made 24 hours before.
125gm High Grade Flour
3 gm Active Yeast
135 ml water.
Mix together, cover and let sit for use the next day.
500gm High Grade Flour
5 gm Chelsea Sugar
10gm Active Yeast
dash of olive oil
water to mix (350 – 450ml)
Dissolve yeast in some of the water. Combine all ingredients together including the starter and mix using the dough hook of your mixer until well combined. Then turn up to med speed and mix for 10mins. Take dough out, place on tray, cover and put in a warm place until doubled in size. Then knead dough by hand, knocking out the air. If making loaves, divide into required number of loaves. Then cover and leave to double in size in a warm place. Bake in hot oven 220°C for 20 – 30 mins.
Baguettes need lots of lovely air bubbles in the bread, so you need to miss the hand kneading stage which knocks out the air.