60 Minute Baguettes
Adapted from a recipe by Campari House
Recipe and images edited 22/5/23
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400g/14ozs plain or bread flour plus a little extra to sprinkle (I have made batches of wholemeal and regular flour ones)
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4g/0.14oz dried yeast
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280g/ 1 1/4 cups room temperature water
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2 teaspoons/10g/0.3oz fine salt
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1 tablespoon semolina (optional but gives it a crust)
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water in a spray mist bottle
Step 1 - Preheat the oven 10 100C/212F. Dissolve the salt well in the water. Mix the flour and yeast in a bowl of a mixer fitted with a dough hook. Mix the two together and then pour salt water in and knead for about 4 minutes with the electric mixer or 6-7 minutes by hand on a clean surface using extra flour to prevent sticking -just until it becomes elastic.
Step 2 - Open the oven door for a few minutes to cool slightly and then set the oven to 40C/104C. Dust the inside of a bowl lightly with flour and divide the dough in half. Cover with a clean teatowel or chux and place in oven to prove for 15 minutes.
Step 3 - Lightly dust the bench again with flour and using the tips of your fingers press down to make a flat circle of dough. Fold the top into a triangle as shown and then roll the baguette up from the bottom so that you finish with the triangle. Place on a flour dusted baguette tray and make deepish slashes into the top. Cover again with the teatowel or chux and allow to prove for another 15 minutes.
Step 4 - Remove from the oven and turn up the heat to 200C/400F. When the oven is ready spritz the bread with water and sprinkle over with semolina. Bake for 18-20 minutes until you tap on the bread and you get a hollow sound.