French Baguette

Ingredients

• 1kg White Bread Flour 
• 10g Instant Dry Yeast
•  25g Salt 
• 800ml Lukewarm Water

Method

Place both the flour and salt in a large bowl and make a well in the middle. In a jug, mix the yeast with 400ml of lukewarm water, leave for a few minutes, then gradually pour into the well, stirring and bringing the flour from the outside to form the dough, adding the remaining water as you mix. On a lightly floured surface, knead the dough for 8-10 minutes, or until smooth and springy. Place the dough in a lightly oiled bowl, cover with a clean damp tea towel and leave to prove in a warm place for 2 hours or until the dough has doubled in size.

Shape the dough to your preferred shape, and place it on a lightly oiled baking tray. Cover the dough with a clean damp tea towel and leave to prove for another 20 minutes.