Baguettes.

Baguettes.

Makes 2.

Equipment: 

Baguette tray, lightly greased.

In a large bowl, put in

-300ml lukewarm water, stir in

-2 tsp dried yeast,

Leave aside for 10 minutes.

In a bowl, put in

-430g strong white flour,

-1 tsp salt. Stir well to combine.

When the yeast mixture is ready, whisk in

-200g of the flour mixture. The mixture should look like a pancake mix. 

Cover and leave to ferment, in a warm place, for 2 hours.

When the mixture is ready, add

-rest of the flour, mix with your hand to bring to a rough dough. The mix is quite sticky, if it's unworkable, add

-tbspful of flour.

Knead for 5-7 minutes until the dough is smooth and elastic.

Put into a lightly greased bowl, leave to prove in a warm place for around 1 hr.

When ready, divide the dough into

-2 equal portions.

Roll each dough, with your hands, into a rough

-15x8cm triangle.

Fold the sides into the centre, turn the dough up side down, roll into another

-15x8cm triangle. Tucking the seam and the end under the dough. 

You should end up with,

-20cm long dough.

Put the finished dough in the prepared tin, cover with greased cling film.

Leave to rise for 30 minutes.

Preheat oven to 220c fan forced.

Cut deep slits in the top of the dough.

Bake around 15 minutes.