- 500g plain flour, plus extra for dusting
- 325g warm water
- 100g liquid sourdough starter
- 3g baker's yeast
- 2 tsps salt
- Put the flour and water in the bowl and mix for 4 minutes at low speed. Remove the bowl from the machine and cover it with a damp cloth. Leave to rest for 1 hour.
- Add the starter, fresh yeast, and salt to the mix. Knead with the dough hook for 4 minutes at low speed, then for 7 minutes at high speed.
- Divide the dough into 3 parts. Working with 1 piece of dough at a time, use the palm of your hand to flatten it gently. With the long side facing you, fold in a third towards the centre and press along the edge with your fingertips. Swivel the dough 180 degrees. Fold in the other long edge so that it overlaps in the centre and press with the heel of your hand. Fold one half on top of the other, and seal the edges together with the heel of your hand.
- With lightly floured hands, roll the baguette out to 55 cm long, and then pinch each end into a point. Shape the other 2 baguettes the same way.
- Carefully lift the baguettes onto a lightly floured tea towel, seams underneath. Separate them by making folds in the cloth. Cover with a damp cloth and leave to proof for 1 hour 40 minutes, by which time the baguettes will have increased in volume.
- Place a baking sheet on the bottom shelf of the oven and preheat to 230°C. Gently place the baguettes, seam down, on another baking sheet lined with baking paper. Dust with flour and make 4 evenly spaced oblique slashes along the length of each baguette. Just before putting the baguettes in the oven, pour ¼ cup of water onto the preheated baking sheet.
- Bake for 20 minutes. Remove from the oven and leave to cool down on a wire rack.
Makes 3 loaves
Preparation time: 25 minutes
Cooking time: 20 minutes
Resting time: 1 hour 30 minutes
Rising time: 1 hour 30 minutes
Proofing time: 1 hour 40 minutes
This recipe and 11 more were cooked all at once in a Belling Richmond. Check here to see how we did it.