Recipe card from Pinterest: https://uk.pinterest.com/merlincottage/

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
-­‐