Traditional Baguettes

Poolish

Combine the flour, water and yeast and mix to incorporate. Allow to rest in a container at room temperature for 16 hours before use. (This might seem like a long time, but trust us it’s worth it for the flavour it provides to the baguette.)

Final Dough

For the final dough, mix a half cup of the poolish (125 ml) with 110 ml of water. Add the poolish and water mixture to the 200 g cake flour, Add the salt and yeast.

Using a mixer with the dough hook attachment, mix the dough for 10 minutes at a medium speed.

Grease a bowl and place the dough inside, cover with cling wrap and place in a warm part of the kitchen for 1 hour (not in direct sunlight). After the hour, knock down the dough and fold it over itself. Place back in the bowl and allow to rest for another hour.

To make the baguettes, separate the dough into two equal amounts and rest for another 10-15 minutes. Shape the two amounts into long cylinder shapes, tapering off at the end to a point. Grease a baking tray and place the bagettes a few centimetres apart so that they don’t join together after the final proof.

Prove the breads on the tray for a further 30-40 minutes, or until the bread has doubled in size. Slash the top of the baguettes diagonally.

Preheat the oven to 230 ºC.

Bake the breads for ±20min or until dark amber colour. Remove from the oven and place on a cool rack.

Tip: Slice up the baguettes at a angle and serve with extra virgin olive oil, aged balsamic vinegar olive tapenade or hummus.