Try Cloughjordan House chef Colleen O'Hara's amazing baguette recipe to really impress your dinner guests!
Ingredients
- 500 g strong flour
- 2 tsp salt
- 10 g quick yeast
- 350 g warm water
Method
- Place flour and salt in a wide bowl and mix well.
- Add the yeast and mix. Then make a well in the centre of the dry ingredients and add the warm water.
- Using your fingers, mix the flour with the water, starting in the centre and gradually drawing in the flour to form a rough dough ball.
- Tip your dough out onto a lightly floured surface and knead for about 10 minutes until dough is smooth and springy.
- Place dough in a lightly floured bowl, cover with a towel and allow to rest for at least an hour, until doubled in size.
- Preheat oven to 220?C.
- After resting, shape into a loaf/plait/baguette and place on a lightly floured baking tray.
- Rest for another 20-30 minutes before baking for 12-15 minutes until golden brown.
- Cool before slicing.
