Making homemade crusty baguettes isn’t as hard as it sounds! You can make the dough the night before the picnic in less than 10 minutes! Simply leave the dough in a covered bowl overnight, roll them out in the morning, pop them in the oven and you’ll have beautiful fresh crusty baguettes to take on your picnic.
No: Dairy / Egg / Nuts
Preparation Time 14 hours
Cooking Time 15 minutes
Makes 4 medium baguettes
Can be frozen
- yeast - 1/2 tsp, instant
- bakers flour - 580g, plus extra for dusting
- water - 320g
- salt flakes - 1 tsp, less for fine salt
- Add yeast (1/2 tsp), bakers flour (580g), water (320g) and salt (1 tsp) to the bowl. Program Closed Lid / 8 minutes / Kneading Function.
- Transfer dough to a bowl and cover with cling film or a tea towel and allow to rise overnight.
- The next morning, gently use your spatula to pry the dough away from the edge of the bowl.
- Transfer dough to a very lightly floured bench and roll into a log shape.
- With a spatula or dough cutter, cut the log into quarters. Optional: if you have a larger oven you can make 2 longer baguettes by cutting the log in half. Alternatively, you can put your longer baguettes diagonally on baking trays.
- With minimal handling, roll each portion of dough into a sausage and place onto the lined baking tray.
- Cover the baguettes with a clean dry tea towel and leave for 1-1.5 hours.
- Preheat the oven to it’s highest heat (250-260C) and put a heatproof bowl of water into the oven.
- Before transferring the bread to the oven, either slash the tops of the baguettes with a sharp blade or snip them with a pair of kitchen shears, and then press the tip down back into the bread so it doesn’t stick up.
- Spray the bread with water and transfer to the oven.
- Bake for 15 minutes, turning the tray around and respraying every 5 minutes.
- Allow your baguettes to cool completely before cutting.
Wrap in a tea towel or place on top of your picnic basket.