Baguette Quick Food Recipes

                             Baguette Quick Food Recipes 

A baguette is long, thin loaf of French bread that is commonly made from basis lean dough. Baguette use for High Protein Recipes such as submarine sandwich and served with cheese.

Preparation time-20minutes

Cooking time-25 minutes

Ingredients                                          Unit                                           

Olive oil                                                for greasing

Strong white bread flour                      500g

Salt                                                      10g

Fast-action yeast                                 10g

Cool water                                           300

Method

1. Lightly oil2 ¼ litre/4 pint square plastic container with olive oil. Put the flour, Salt and yeast into the bowl of a freestanding mixer fitted with a dough hook. Add three- quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5-7 minutes, until you have glossy, elastic dough. Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size.

2. Dredge a linen couche with flour and lightly dust the work surface with flour, carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. The dough will be wet to the touch but still lively.

3. Divide the dough into 4 pieces. Shape each pieces into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with the join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands, do not force it out by pressing heavily. Concentrate on the backwards and forward movement and gently use the weight of your arms to roll out the dough to 30cm/12 in long.

4. Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until the 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger. Preheat the oven to 240c220c fan/gas9 and put a roasting tray in the bottom of the oven to heat up.

5. When the baguettes are raised, remove them from the couche and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a razor blade or a very sharp knife. Transfer to a large baking tray. Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden –brown and have a slight sheen. Cool on a wire rack.