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- 250g strong white bread flour, plus a little extra for dusting
- 5g salt
- 5g dried yeast
- 30ml olive oil
- 180ml warm water
Tip the dough out onto a floured or oiled surface and divide the dough into two.
Knock the dough back (read this article if you don’t know what this means), stretch it, fold it, and generally play around with it! Then make them both into baguette shapes.
Place them on a large baking sheet until they’ve doubled in size.
Heat a roasting dish and pour in a little water, then place this in the bottom of your oven. This will create steam which helps to form a nice crust on your bread. Preheat your oven to 220 degrees Celsius.
Slash the top of each baguette 3 times just before you bake them.
Bake them for half an hour and then turn the oven down to 200 degrees and bake for a further 10 minutes. They should be lovely, golden brown and smelling incredible!
I’d recommend serving it with a big bowl of butternut squash and red pepper soup!