Baguettes

Quick rise yeasted baguettes, perfect to turn into garlic bread!

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Course: Side Dish

Keyword: baguette, bread, sub

Prep Time: 15

Cook Time: 30

Proofing Time: 1

Servings: serves

Calories: 132kcal

Place all ingredients, in the order listed, into the bowl of a stand mixer and knead on low until it all comes together and the dough comes away from the sides of the bowl or your mixer starts to struggle
600 g Water, 20 g Yeast, 50 g Sugar, 100 g Olive Oil, 1 kg Bakers Flour, 20 g Salt
Turn it up to speed 2 and knead for a further 5 minutes until the dough looks nice and silky.
Place in a lightly oiled proofing container and allow to double, this is going to take variable time depending on the temperature of the dough and the ambient temperature, but the yeast value is quite high making for a fairly quick rising dough.
Once Doubled tip out and divide into 6 portions of about 300g each, shape into a ball and let rest for 10 mins.
Then spread the dough out into a rectangle, using your fingers to stretch and press it out, roll one third closest to you upwards and then roll the top towards you to turn it into a sausage shape, even it out, tuck the ends and place on the baguette trays that have been lightly sprinkled with semolina.
20 g Semolina
Once the rolls are nice and puffy, probably about 30 mins again depending on your temperature. Put them into a preheated oven at about 200 celcius and bake for 25-35 minutes depending on how dark you like them!