There’s nothing more deliciously French than a Baguette. This is a simple recipe, just allow time for the overnight starter (called a Poolish) to get a wonderful golden crust and chewy middle. Makes 3 x 40cm baguettes.

Baguettes

INGREDIENTS: ​
For the poolish

• 200 g (1.6 cups strong white bread flour)
• ½ teaspoon easy-bake yeast from a 7g (2 ¼ teaspoons) sachet

For the baguettes

• 200g (1.6 cups) plain white flour
• 250g (2 cups) strong white flour, plus extra for dusting and kneading
• The rest of the yeast from the above sachet
• 1 ½ teaspoons fine salt
• A little Semolina, or more flour, for dusting

METHOD:

1. To make the poolish, mix the flour and yeast in a medium, deep bowl. Add 200ml (6 fl oz) of room temperature water and stir to a very thick batter. Cover with cling film then chill overnight, after which time the batter will have doubled in size.
2. The following day, combine the flours, remaining yeast and the salt in a large mixing bowl. Add another 250ml (8 fl oz) of water to the poolish, then pour into the flours and mix to make a very wet, sloppy dough. Let this sit for 20 minutes, which helps the dough to come together more quickly as you knead.
3. After the 20 minutes, the dough will still be wet, possibly wetter than you’re familiar with, but this is important for a perfect loaf. Either knead by hand for 10 minutes or in a mixer with a dough hook for 5-8 minutes, until the dough firms up and becomes smooth and elastic. It will still feel sticky but have shape and spring.
4. Dust a clean patch of worktop and the dough with a little more flour, then fold the dough inwards on itself to make a ball. It will be dry to touch on the outside, but wobbly and alive within. Transfer to a lightly floured large bowl, cover with a clean tea towel and let rise for 1½ hours in a warm, draft-free place until doubled in size.
5. Dust a heavy tea towel or baker’s cloth with plenty of flour and put it onto a large kitchen tray or board. Shape three long, baguette-width ridges in the cloth. Turn the dough onto a floured worktop, then flour the sticky side lightly. Cut into equal pieces using a large knife.
6. Working one at a time, press each piece of dough into a rough oval about 25cm long and 20cm deep. Fold one of the long sides to the middle and press it down well with your fingers. Fold in the other long edge in the same way and press well again to make a long strip of dough with a groove down the centre.
7. Fold the dough over itself lengthways into a sausage, pressing the two sides together well in a tight seam against the worktop. Roll very lightly under your palms to seal and make the ends a little pointy. The loaf should be about 40cm long.
8. Place the dough seam-side down in your prepared cloth, then repeat. Dust all the loaves with a little flour, cover with a clean tea towel and leave at room temperature for 1 hour, or until almost doubled in size.
9. Heat oven to 240C/220C fan/gas 9/400/450F. Put a roasting tin on a shelf towards the bottom of the oven, plus set a shelf in the top third. Scatter semolina or more flour over one or two large baking trays. Carefully roll or lift the breads onto the trays, leaving space for
10. With a very sharp craft knife or blade, slash the loaves diagonally 5 or 6 times, cutting 1-2cm in. Bake one tray at a time, adding 100ml (3 fl oz) water to the hot roasting tin and close the oven door as quickly as you can. Bake for 20 minutes or until dark golden, risen and crisp. Cool on racks and enjoy same day or warmed in a hot oven for a few minutes next morning.

Notes:

• Freezes well
• Using a mix of strong and plain flours gives a protein content like that of the ‘T55’ flour used by French bakers for this kind of loaf