Adapted from Paul Hollywood’s “How to bake” book


Makes : 2 small baguettes
What you need

  • 200 g bread flour
  • 1/2 tsp salt
  • 1 1/2 tsp instant yeast
  • 150 ml cool water
  • oilve oil

How to put this together

  1. Lightly oil a glass tray
  2. Put flour in mixing bowl. Add salt to one side of the bowl. Add yeast to the other side of the bowl.
  3. Using the paddle hook, start mixing on low speed
  4. Slowly add water. Continue mixing until it forms a rough dough
  5. Mix on low/medium speed for 5 mins. The dough should be glossy and elastic
  6. Tip the dough into oiled glass tray. brush some olive oil over the dough to keep it from drying out.
  7. Cover with tea towel, and leave for 1 hour, or until double in size.
  8. On a lightly floured work surface, tip out the dough (use a dough scraper to help).
  9. Divide the dough into 2 portions
  10. Roll each dough back & forth with your hands until the dough is roughly the length of your baking tray. Make sure the surface is well floured
  11. Place them on baguette tray. Cover with clean dry tea towel, and leave for 1 hour, or until double in size
  12. Put a roasting tray at the bottom of the oven, and heat the oven to 220 C
  13. Make a few slashes on the dough with a sharp knife or scissors
  14. Fill the roasting tray with hot water to create steam and put bread in the oven
  15. Bake for 20 mins
  16. Serve warm