Description: Makes 4. Lovely crispy chewy baguettes to enjoy with any soup or stew.
Submitted by Rach.
Date Added:
June 21, 2008
Season:
Category:
Bread (by machine)
Prep. Method:
Calories:
Dish Type:
Submitted By:
0
Cuisine:
Prep. Time:
Ingredients:
17 1/2 floz water
1 1/2 lb unbleached white bread flour
2 tsp salt
2 tsp easy-blend dried yeast
flour for dusting
Directions:
Add the ingredients to the bread pan in the order stated. Use the 'french bread' setting if avaliable, if not just use the dough setting. Turn on.
When the dough cycle has finished, remove the dough from the machine, place it on a lightly floured surface and knock it back. Divide in to 4 equal pieces.
Shape each piece of dough in to a ball, then roll out to a rectangle measurring 18 x 7 cm. Fold one-third up lengthways and one third down then press. Repeat twice more, leaving the dough to rest between foldings to avoid tearing.
Gently roll and stretch each piece to a 28-33cm loaf. Place each loaf in to a floured banneton. cover with lightly oiled film and leave in a warm place for 30-45 minutes.
Preheat oven to 200C. Place a pan of water in the bottom of the oven to create the right atmosphere for bread to bake.
Remove the clear film and bake for 12-15 minutes, turning half way through cooking, until the loaves and golden and crisp.
Transfer to wire rack to cool slightly before enjoying.
