Baguette

Ingredients

• 350ml lukewarm water
• 7g dried yeast
• 500g strong white bread flour
• 2 tsp salt
• Olive oil for kneading

Method

1. Bloom the yeast in the water for 5 minutes.
2. Flour and salt in a bowl, yeast water added, mixed until it comes together.
3. Knead 10 minutes until smooth and elastic.
4. Prove in a greased square container 1 hour until at least doubled. Square, so the dough takes a shape you can cut from.
5. Turn out onto an oiled surface and stretch gently without knocking the air out. Those bubbles are the crumb.
6. Cut into 4 or 5 strips and roll each into a long stick.
7. Prove 30 minutes on lined trays, then slash diagonally.
8. Put a tray of boiling water in the bottom of the oven. 230°C for 25 minutes.