Authentic Parisian Baguette

• Main Ingredient: Flour
• Prep Time: 1H10
• Cook Time: 25 MIN
• Serves: 3 baguettes
• Recipe by: Emile Henry

No need to wait for the bakery to open with this authentic French baguette making recipe!

INSTRUCTIONS:

1. Heat the water to around 40°C(100°F). Mix the flour*, salt and dry yeast in a mixing bowl.
2. Pour in the warm water and knead for 5 minutes or mix in a stand mixer with a dough attachment) until you have a smooth dough. Cover the bowl with a cloth and leave to rise for 40 minutes at room temperature, away from draughts.
3. Work the dough by hand to let the air out, then divide into 3 sections.
4. Shape each section by rolling into a thin cylinder, slightly longer than the moulds in the tray. Brush flour inside the baking tray and place the cylinders of dough in each mould.
5. Cover with the lid and leave to rise for 20 minutes at room temperature.
6. Pre-heat the oven to 250°C (475°F / Gas Mark 9).
7. Brush some water over the surface of the baguettes, making sure  that  the  water  doesn’t  come  between  the  dough  and  the  mould,  which  would  make  the  dough  stick  to  the  mould  while  cooking.  Make deep slashes across the top.
8. Bake in the oven for 25 minutes. Remove the lid and brown the tops for 2 minutes.

Tip: to obtain a more traditional-looking baguette, lightly flour the surface of each cylinder of dough just before baking.

*Type 55 Flour is the standard, hard-wheat white flour for baking, including puff pastries.