Doable homemade baguettes for the week.
For some good sandwiches during the week, there is nothing better than fresh bread. Here is my home recipe for baguettes, which make wonderful vehicles for lunch sandwiches. If you start these after your second cup of coffee on Sunday, you should be done well before football starts.
Step 1: Mix the Dough
Mix the following together in a bowl and let set for 45 minutes;
375g bread flour
7g fine salt
5g rapid rise yeast
215g tap water (about 92F-100F )
It will be a relatively dry dough initially.
Step 2: Folds for Fermenting
There will be three folds necessary to be done for the dough. Between each fold, let the dough rest for 45 minutes.
Wet your hands to prevent sticking.
Fold the dough briefly (5-6 times rotating 90-degrees between them)
Let set for 45 minutes
Step 3: Rising and Shaping
Flour your working service, lay out your dough, and divide into 3 equal pieces.
Preheat your oven to 475F
Shape the baguettes as follows:
Lay each piece out.
Make them roughly rectangular by pushing down with your finger tips on them
Roll them up and over into a cylindrical shape.
Cover with lightly oiled film and let rest for 15 minutes.
I use an Emile Henry Ceramic Baguette Pan, make sure it is well floured
Repeat the previous shaping routine
Roll them up and with the base of your palm, close up the seal on each.
Place in the ceramic pan
Let rise for 20 minutes
Step 4: Baking
Dust the top of each baguette with some flour.
Score each baguette diagonally with 3-4 slashes.
Bake for 25 minutes and then remove the lid and bake for 2-3 more minutes to get the right temperature.