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Before starting this French Baguette recipe, organise all the necessary ingredients for the poolish.
For the poolish: Dilute the yeast in the water at room temperature.
Combine with a spoon until completely dissolved.
In a separate bowl, place the sifted flour.
Add the diluted yeast.
Combine gently with a spatula...
... until homogeneous.
Using a maryse spatula, scrape the sides of the bowl to get as much preparation as possible.
Cover with a cloth and leave to prove overnight at room temperature.
For the dough: Prepare the necessary ingredients.
The poolish should have slightly risen overnight.
Place the fresh yeast in water at room temperature...
... and combine well.
Pour the poolish into the food mixer recipient.
Add the remaining flour...
... the diluted yeast..
... and knead with the dough hook...
... for 5 to 8 minutes...
... until the dough comes away from the bowl and forms a ball.
Remove the recipient from the mixer.
Shape the dough into a ball at the bottom of the bowl and leave to prove for about 45 minutes in a warm room...
... until the dough has doubled in volume.
The dough is now ready.
Place the dough on a floured surface.
Divide the dough into 6 equal portions.
Shape each dough ball into a thin baguette, to a length of 25 cm.
Shape both ends of each baguette between your two palms.
The baguette is now ready to be baked.
Repeat the operation with the remaining baguettes and place them in the cavities of a baguette baking tray. Leave to rise at room temperature for about one hour.
Preheat a fan-assisted oven at 250°C (gas 4). Place a dish filled with hot water at the bottom of the oven to maintain a humid atmosphere while baking.
Using a baker's blade, score the surface of the baguettes to allow them to expand during baking.
Place the baguettes in the oven...
... and bake for 20 or 25 minutes maximum...
... until golden.
When cooked, remove from the oven and let cool.
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