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Baguette recipe

Updated: Nov 23, 2020

Traditional baguette

Bread is the main accomanyment to any dish in Spain and is generally enjoyed for breakfast lunch and dinner. This recipe takes a bit of time and practice but leads to the most perfect crunchy on the outside beautifully textured on the inside. The bread that works both to sop up any spanish sauces or to have on its own toasted for breakfast or for bocadillo's (sandwhiches). It does take overnight to make but once you get the hang of it you can make up a bigger batch and bake a baguette each morning from the dough, it will last up to 4 days in the fridge.

It makes 2 30-40cm baguettes Ingredients: 500g Flour 350ml Water 10g salt 5g yeast


Method: 1. Roughly mix the flour and water and let sit for one hour this is called autolyse method and creates more flavour and structure and also allows the yeast and salt to be absorbed more easily so don't skip this step. 2. Knead dough in a mixer on low speed while adding your yeast continue until combined then add your salt, now continue mixing for around 10 min this can also be done by hand. Tip: You can test if the dough is ready by picking it up by two corners, the weight of the dough should allow it to drop down until the part of the dough near your hands creates a window that is nearly see through of dough, without tearing easily near your hands. this is called the mirror method which you can watch in my how to video. 3.Once the dough is ready place in a bowl covered with a tea towel and leave until the dough doubles in size (1-2 hours) 4. The dough should be quite stretchy now, in the bowl fold the dough back over itself from one side to the other, for example use two hands to stretch the dough at 3 O'Clock and stretch it over to 9 O'clock knocking out the air and continue working around the entire clock face of the bowl until you have knock back the air, having wet hands while doing this will stop the dough sticking to your hands. 5. Place the dough in the fridge for 6-10 hours (overnight works well the dough will slowly rise in the fridge. 6. repeat step 4 and then devide dough into half, should be around 400g each piece. role up the dough into a ball on a lightly floured surface and allow to come to room temperature. 7.On a lightly floured surface begin to shape your baguette by taking your circle by oposite sides, and streching out, fold these back into them selves, now fold in one of the remaining sides to the other in 3 parts pinching each time the dough together. you should end up with a roughly rectangular shape. leave dough to rest 10min, this helps to relax the dough before the final roll. 8. Repeat step 7 then on a lightly floured surface taking both your hands roll the dough while slightly pressing towards the outside starting to create baguette shape, once it has been stretched to 30-40cm transfer on to your floured tea towel for your final rest 1.5 hours or until doubles in size, cover with the other end of the tea town. 9. Preheat the oven to 240 degree celcuis containing the baking tray you will use, take out your baking tray and pour around 200ml of boil water in the bottom of the oven when at temperature, place an oven proof container with another 400ml of boiling water at the bottom of the oven. 10. Roll the baguette onto the hot baking tray and cut some decrative cuts if desired, transfer quickly in to the oven, be careful with steam created with the water when you open the oven place in the middle of the oven and cook for 20-25min until golden brown.

Byron & María

The Coastal Cocina

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