![]() ![]() Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. (This helps to create the irregular, airy texture of a really good baguette.) The dough will be wet to the touch but still lively.ĭivide the dough into 4 pieces. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Cover and leave for 1 hour, or until at least doubled in size.ĭredge a linen couche with flour and lightly dust the work surface with flour.Ĭarefully tip the dough onto the work surface. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5–7 minutes, until you have a glossy, elastic dough. ![]() Add three-quarters of the water and begin mixing on a slow speed. Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). ![]() (It’s important to use a square tub as it helps shape the dough.) Lightly oil a 2¼ litre/4 pint square plastic container with olive oil. ![]()
0 Comments
Leave a Reply. |