I don’t eat bread due to a wheat intolerance. I’m quite often naughty and eat cake and pastry, but bread makes me too ill to make it worth it. Therefore, I never buy it and we never have any in the house.
So when I had a guest over for bolognese night, I thought that everyone might like some garlic bread to go with it, so I decided to make some baguettes from scratch.
I was naughty and had one piece and I was instantly in heaven. The garlic butter melting into a soft, warm baguette with a crunchy crust is the stuff of my dreams. I’m being serious. Once I had a lengthy dream about toast. Anyway….
I used this recipe on instructables to make the bread. I got two fat loaves out of it. In hindsight, I probably made them too short and wide, but they were still tasty.
- 18 ounces of bread flour
- 1.5 teaspoons dry active yeast, or 1/3 ounce of fresh yeast
- 2 teaspoons salt
- 12.5 ounces of warm water
Measure your bread flour into large bowl.
Add the yeast and salt.
Make a well in the flour mixture and pour in the water. Mix together into a dough.
Without adding any more flour, tip out onto a surface and knead until you have a smooth, elastic ball. The dough should spring back when you press a finger into it.
Put in a lightly oiled bowl and leave in a warm place to rise for an hour or until doubled in size.
Take the dough out of the bowl and lightly, divide the dough into two pieces and shape into baguettes. Place on a lightly oiled baking tray, well apart and leave in a warm place to rise for another hour.
As you can see, mine are a little fat. Next time I’ll take into account the fact that they double in size!
Bake the loaves on a HIGH heat – 230C or 450F for about 20 minutes until cooked through. Place a bowl of water in the bottom of the oven as you put them into bake. The steam ensures that the loaves will have a nice, chewy crust, rather than one you can’t get your teeth through.
You can then set these aside until you’re ready to warm them through. Meanwhile mix a load of salted butter, some crushed garlic and plenty of chopped parsley together in preparation.
Definitely more like loaves, than baguettes at this point.
Slice them nearly to the bottom into portions, then fill the gaps with plenty of garlic butter. Wrap in tin foil and put in the oven at 180c for about 5-10 minutes to warm through and melt the butter. Delicious and well worth making yourself!