Directions
- 1Mix 3.5 cups of plain flour, 1 teaspoon of salt and 0.5 teaspoon of dry yeast together.
- 2Add 2 cups of warm to hot water (around 40 degrees Celsius) to the mix, reserving a fraction to adjust consistency.
- 3Mix until the dough is nice and sticky, adding more water if needed.
- 4Cover and leave overnight to rise.
- 5In the morning, turn out the risen dough onto a floured surface.
- 6Shape the dough into two rustic baguettes.
- 7Place a cake pan filled with water in the bottom of a 220 degrees Celsius oven to create steam.
- 8Place the shaped bread on a baking tray lined with baking paper, dusted with flour.
- 9Gently slice the loaves across the top.
- 10Bake for 35 minutes at 220 degrees Celsius, then remove the cake pan of water and reduce the temperature to 160 degrees Celsius.
- 11Bake for another 5 minutes to crisp the edges.
Ingredients
- 3.5 cups plain flour
- 1 teaspoon salt
- 0.5 teaspoon dry yeast
- 2 cups water
Equipment
ovenbowlspoonbaking paperknifecake pantongs
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