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Servings: 4

Prep Time: 02:30

Cook Time: 00:20

Main Ingredients

1 cup of water

2 1/2 cups of bread flour

1 teaspoon of salt

1 tbs extra virgin olive oil

7 grams of yeast (a packet)

1 tbs of caster sugar


1Activate the yeast by putting it into a bowl with warm water and add the sugar. Cover with glad wrap and leave for 10 minutes.

2In another bowl add the flour and the salt. Mix this together, so that it's thoroughly mixed.

3Make a well in the bowl and add the water and yeast.

4Kneed together for about 15 to 20 minutes. You want the dough to be slightly sticky, but to hold its shape. If you stretch it, you don't want it to tear. If it tears after kneeding, it means you need more liquid. If you tear off a little ball, this ball should be able to stretch and become see through, without tearing. At the same time if it's too sticky and won't form into a ball, add more flour. We used a kitchenaid for the kneeding process.

5Transfer the dough to a greased bowl. Cover with glad wrap and wait for the dough to double in size. This will take anywhere from 1 1/2 to 3 hours.

6Split the dough into 2 to 4 balls, depending on how many baguettes you want to make and how long you want them. You want to turn flatten each, pinch it to the center to seel. Refer to the brioche recipe for how to do this. Turn over and roll around until a nice, spherical ball. Repeat for each ball and then leave for 20 minutes to rest.

7Making baguettes is a bit complicated, so refer to pictures. You want to flatten the dough first off. Then you want to fold the bottom of the flat dough to the half way mark. Afterwards, flip it over and repeat with the other side. It's best for the rest to refer to the following link for more instructions on how to do this:

8Transfer to baking tray with baking paper to rest and rise for a further hour.

9Preheat oven to 220 degrees celcius.

10Make 3 to 4 slits with a knife about 1-2cm deep, straight along the baguettes. In a small bowl, add some water. Paint the water onto the top of the baguettes.

11Add tray with 1/2 cup of water to bottom of oven. Bake baguettes for 20 minutes. They should have a nice golden brown colour. Allow to cool! Finito!

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