Baguette Tray Baguette recipe, makes 4 A straightforward recipe using simple tools for a quick and effective way to get great baguettes. The perforations in the tray allows even heat distribution to form a good crust and the non-stick surface makes for effortless baking. Just a quick look on the Internet will yield hundreds of recipes and techniques, that will inform and also confuse. Here you will find a simple and easy to follow recipe and technique that will give a good result. Method Rub the yeast into the flour between your thumb and forefingers until it has mixed into the flour thoroughly, add the water and the salt. Use a dough scraper to mix all the ingredients together for about 2 minutes or until a uniform texture has been achieved. Ingredients (Makes 4 baguettes) 500g 325g 10g 10g strong white bread flour (Type 00 is best) water 25℃ An easy way to gauge this is it should feel a little cooler than your forearm. salt 10g fresh yeast or 1 sachet Bioreal® Dried Organic Yeast Work in a bowl large enough to cope with the ingredients easily. Scrape the dough onto your work-surface using a scraper and knead. Do not add any flour. When the dough is getting toward the final stages, it will not stick to the work top. It should have a smooth surface and feel lively to your fingertips. Lightly flour the top of the dough and turn over. Fold opposite sides of the dough into the middle, pushing down to seal, rotate 45° and repeat all the way around until you have tight ball. Turn back up and place in your bowl. Cover with a damp tea-towel and leave in a warm place for 60-90 minutes, or until doubled in volume. Only use the bare minimum of flour on your work surface, you will need a little, but don’t use too much, as it will have an adverse effect on the finished product. BakeryBits Ltd is registered in England and Wales Company Number: 07532849 VAT Registration Number: GB 990 1757 94 Registered office: Swatton Barn, Badbury, Swindon, SN4 0EU Turn the dough out gently so that the top is face down on the work surface. Fold one side to the middle and then the opposite side all the way over too, making a fat sausage shape. Keep the seam on the underside. Cut the dough into four even pieces. Turn the four pieces upside down, so that the smooth side is downwards, and with each piece fold two opposite sides into the middle, pressing the folds in with your fingertips, to make a sausage shape. Fold the far side of the dough sausage to the near side and seal with your finger tips. If the baguette looks too short for the tray, fold again keeping the seam upwards and the top of the baguette on the work surface. This will lengthen the baguette. Gently roll the ends with your hands to form points and place on the baking tray. When you have finished all four baguettes, place the tray in a warm place for 45 minutes. The dough should just about double in size. It is better to slightly under prove than over prove. Practice will help you recognise the right time. Slash the top of the baguettes with a grignette or sharp knife. Try to do this carefully but with a smooth and speedy action on an angle. Place the baguette tray into an oven preheated to 220℃ containing a tray of water at the bottom of the oven to generate steam while baking. Be patient, the baguettes will take 14-18 minutes. A good crust needs to be well baked. If you remove the baguettes too early the crust will soften. Remove from the oven and cool on a wire rack. When cool eat and enjoy! BB-458 rev May 2013 Recipe with thanks to Angus at The Holt, Honiton BakeryBits Ltd is registered in England and Wales Company Number: 07532849 VAT Registration Number: GB 990 1757 94 Registered office: Swatton Barn, Badbury, Swindon, SN4 0EU