Bread week challenge number 2! Mini French baguettes – Paul Hollywood style!
- 250g strong white bread flour, plus extra for dusting
- 5g salt
- 5g instant yeast
- 180ml cool water
- Olive oil for kneading
- Add the flour to a bowl and put the salt on one side of the bowl and the yeast on the other. Mix the dry ingredients together.
- Pour water in slowly and mix together using your hands.
- Knead dough until its elastic and can stretch to around 30cm long – this takes about 20 minutes
- Leave in an oiled bowl covered in cling film for around 2 hours.
- Tip the dough onto an floured and semolia’d surface and knock the air out of it using your knuckles.
- Divide the dough into 2 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 ha join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands.
- Place the baguettes on the baking tray. Put each tray inside a clean plastic bag and leave to prove for about 1 hour, until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 220°C and put a roasting tray in the bottom to heat up.
- When your baguettes are risen and light, dust them lightly with flour. Then slash each one 3 times along its length on the diagonal, using a razor blade or a very sharp knife. Fill the roasting tray with hot water to create steam and put the bread into the oven. Bake for 25 minutes, or until the baguettes are golden brown and have a slight sheen. Cool on a wire rack.
These were surprisingly easy to make and super yummy straight from the oven! Enjoy! I’m slightly behind on my GBBO challenges so watch this space for crème brulees and even more! x