Baguette Bread Stick
Baguettes are a traditional French style of bread. A baguette typically has a soft, loose crumb structure and a hard crust.
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LOAVES % 1 2 3 4 5 6 7 8 9 10 11 12
STRONG WHITE FLOUR 34 150 300 450 600 750 900 1050 1200 1350 1500 1650 1800
NATURAL SEA SALT 1.5% (½ TSP) 0.9 4 8 12 16 20 24 28 32 36 40 44 48
DOVE'S QUICK YEAST 1% 1 5 10 15 20 25 30 35 40 45 50 55 60
WATER 56 250 500 750 1000 1250 1500 1750 2000 2250 2500 2750 3000
PLAIN WHITE FLOUR 66 300 600 900 1200 1500 1800 2100 2400 2700 3000 3300 3600
VITAMIN 'C' (1 TSP) 0.9 4 8 12 16 20 24 28 32 36 40 44 48
RICE FLOUR (2 TBLESP) 4.5 20 40 60 80 100 120 140 160 180 200 220 240
3 tea towels
TOTAL 583 1166 1749 2332 2915 3498 4081 4664 5247 5830 6413 6996
1. Mix together the strong flour, salt and yeast.
2. Stir in the water then cover with a damp tea towel & leave overnight.
3. Work in the plain flour, sugar and Vitamin C.
4. Knead well then cover again until double in size.
5. Make a 45cm/15” pleat in two dry tea towels & sprinkle with rice flour.
6. Knead the dough vigorously then divide into 2 pieces.
7. Roll each piece into a 45cm/15” baguette & place each in a pleat.
8. Leave to rise in a warm place for 40/45 minutes.
9. Meanwhile place a bowl of water in the oven & heat the baking tray.
10. Remove the baking tray, avoiding the steam, & roll on the baguettes.
11. Bake in the steamy pre heated oven for 30 minutes (220°C/Fan200°C).
http://www.dovesfarm.co.uk/recipes/baguette-bread-stick/