WEEK 3 OF GBBO BLOG OFF – bread week


my baguettes!                            image

olive oil, for greasing
500g/1lb 2oz strong white bread flour, plus extra for dusting
10g/¼ oz salt
10g/¼ oz fast-action yeast
370ml/13fl oz cool water
1.  Lightly oil a 2¼ litre/4 pint square plastic container with olive oil. (It’s important to use a square tub as it helps shape the dough.)
2.  Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5-7 minutes, until you have a glossy, elastic dough.
3.  Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size.
4.  Dredge a linen couche with flour and lightly dust the work surface with flour. Carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. (This helps to create the irregular, airy texture of a really good baguette.) The dough will be wet to the touch but still lively.
5.  Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with the join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don’t force it out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30cm/12in long.

lovely little fluffy puffy worms of goodness!
lovely little fluffy puffy worms of goodness!

6.  Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger.
7.  Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tray in the bottom of the oven to heat up.
8.  When the baguettes are risen, remove them from the couche and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a razor blade or a very sharp knife. Transfer to a large baking tray.
9.  Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden-brown and have a slight sheen. Cool on a wire rack. Then eat ’em!

Tips  I did not have a ‘square’ tub so i used an oblong ice cream tub, worked just as well; as it’s simply to ‘encourage’ the dough to be square! Be patient, my dough took 2 hours to rise to twice its size, i marked start size on the outside of my tub with a marker, so i would know! Nor did i have a couche, so i made one – found 2 linen napkins in the back of the cupboard so i starched them and they worked beautifully, so i am sure you could use a heavy cotton tea towel and starch that too. 

These were not the easiest things in the world to make, but quintessentially French. However, as someone who is totally pants at making bread, i was very impressed with how they turned out, crusty on the outside, but still chewy, and a lovely light crumby texture.  my baguettes

WHY NOT JOIN IN WITH THE NATION AND GET BAKING AND JOIN US FOR THE GREAT BRITISH BAKE OFF BLOG OFF, A FAB IDEA ORIGINALLY THOUGHT UP BY JENNY PAULIN http://www.mummymishaps.co.uk AND THIS WEEK HOSTED BY JO AT HER BLOG http://joskitchen.co.uk. And if you want some more baking ideas then pop along to the Tesco baking site http://realfood.tesco.com


One thought on “WEEK 3 OF GBBO BLOG OFF – bread week

  1. These baguettes look great – all crispy on the outside and soft inside . perfect with some butter! – thank you for joining in


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