- Brush a large bowl with oil.
- Put 330 ml lukewarm water in the blender jug. Crumble the yeast into it and, with the measuring beaker in place, heat up for 2 minutes/speed setting 2/37 °C.
- Add the flour and ½ teaspoon of salt and, with the measuring beaker in place, knead with the knead button/2 minutes.
- Decant the dough into the prepared bowl, cover with a clean cloth and allow to rest in a warm, evenly heated place, until it has doubled in volume. (This takes approximately 1 hour 30 minutes.)
- Dust the work surface with flour. Divide the dough into 3 equally sized pieces and shape each into a flat square. Fold all the corners in towards the centre, do not knead, but just press, so that the air bubbles in the dough remain in the dough. Cover the pieces of dough with a damp cloth or foil and allow to prove for another 20 minutes. Repeat this step.
- Shape the pieces of dough into baguettes and place on a sheet of greaseproof paper, pulling the paper up a little between the rolls so that they do not stick together when proving. Cover again and allow to prove for another 45 minutes.
- In the meantime, put a dripping pan on the lowest shelf in the oven, place a second baking sheet on top and pre-heat the oven to 250 °C.
- With a sharp knife, dampened with hot water, cut 3 diagonal slits in the upper surface of each baguette.
- Pour 100 ml hot water into the dripping pan and place the loaves on their greaseproof paper on top of the baking sheet. Close the oven door immediately and bake the baguettes for 20 minutes until golden.
- If the loaves are already a good colour before the prescribed baking time has elapsed, reduce the temperature to 230 °C.
- Remove the baguettes and cool for 20 minutes before cutting
Slices of baguette freeze very well in freezer bags. Simply defrost at room temperature and toast in a toaster.
Bon appétit with Monsieur Cuisine