This document provides a recipe for making French baguettes. The ingredients include flour, salt, water, yeast and sugar. The method describes mixing the ingredients into a dough and kneading it for 10 minutes until supple and elastic. The dough is then placed in a warm area to rise for about an hour, punched down, shaped into baguettes, allowed to rise again for up to an hour, brushed with water and baked for 30 minutes. Tips are also provided but not described.

1. All
Rights
Reserved
–
Merlin
Cottage
Kitchen
Recipe
Sheet
Title:
French
Baguettes
(makes
1
large
or
2
medium)
Recipe
• 425g
strong
white
flour
• 1.5
teaspoons
ground
sea-­‐salt
• 300ml
water
• 15g
fresh
yeast
(7g
if
using
dried
yeast)
• Pinch
of
sugar
Method
• Warm
the
water
to
a
tepid
temperature
and
mix
in
the
yeast
to
dissolve,
add
a
good
pinch
of
sugar
and
leave
in
a
warm
area
of
the
kitchen
to
activate
for
5
minutes.
• Sieve
the
flour
and
salt
into
a
large
bowl.
• When
the
yeast
has
activated,
start
to
stream
the
liquid
into
the
flour
and
salt.
• Add
the
liquid
slowly
so
that
the
dough
is
moist
enough
to
pick
up
all
the
flour.
• The
dough
should
now
be
sticky
and
tacky
and
require
a
floured
surface
on
which
to
knead
it
until
the
correct
consistency
is
achieved.
• Knead
the
dough
well
with
the
heel
of
your
hand,
this
should
take
about
10
minutes
and
the
dough
will
be
supple,
elastic
and
smooth.
• Put
the
dough
in
a
lightly
oiled
bowl,
cover
with
cling
film
and
place
in
a
warm
place.
• When
the
dough
has
doubled
in
size
(approximately
1
hour),
knock
it
back
by
punching
down
on
the
dough
to
remove
air.
• Shape
the
dough
into
2
medium
baguettes
(or
one
large
one),
allow
to
double
in
size
again
(upto
1
hour).

2. All
Rights
Reserved
–
Merlin
Cottage
Kitchen
• Brush
with
a
little
water,
sprinkle
with
sea-­‐salt
and
a
dusting
of
flour.
Using
a
sharp
knife
slash
the
top
of
the
loaves
and
bake
in
a
pre-­‐heated
oven
at
250C
for
approx.
30
minutes
or
until
golden
brown.
Tips
-­‐