1、Baguettes

Make fresh, French bread at home with this simple recipe - an overnight starter called a poolish gives a golden crust and chewy middle.

Baguettes recipe

Ingredients

  • 200g strong white bread flour
  • ½ tsp easy-bake yeast from a 7g sachet
  • 200g plain white flour
  • 250g strong white flour, plus extra for dusting and kneading
  • the rest of the yeast from the 7g sachet
  • 1½ tsp fine salt
  • a little semolina, or more flour, for dusting

Method

Add 200ml room temperature water and stir to a very thick batter. Cover with cling film then chill overnight, after which time the batter will have doubled in size.
  • The next day, combine the flours, remaining yeast and the salt in a large mixing bowl. Add another 250ml water to the poolish, then pour into the flours and mix to make a very wet, sloppy dough. Let this sit for 20 mins, which helps the dough to come together more quickly as you knead.
  • After 20 mins, the dough will still be wet – possibly much wetter than you’re used to, but this is important for a delicious loaf. Either knead by hand for 10 mins (see tip on kneading a very wet dough, below), or in a mixer with a dough hook for 5-8 mins, until the dough firms up and becomes smooth and elastic. It will still feel sticky but have shape and spring.
  • Dust a clean patch of worktop and the dough with a little more flour, then fold the dough inwards on itself to make a ball. It will be dry to touch on the outside, but pleasingly wobbly and alive within. Transfer to a lightly floured large bowl, cover with a clean teatowel and let rise for 1½ hours in a warm, draft-free place until doubled in size.
  • Dust a heavy teatowel or baker’s cloth with plenty of flour, and put it onto onto a large kitchen tray or board. Shape three long, baguette-width ridges in the cloth. Turn the dough onto a floured worktop, then flour the sticky side lightly. Cut into 3 equal pieces using a large knife. Do not knead the dough or ‘knock it back’.
  • Working one at a time, press each piece of dough into a rough oval about 25cm long and 20cm deep. Fold one of the long sides to the middle and press it down well with your fingers. Fold in the other long edge in the same way, and press well again to make a long strip of dough with a groove down the centre. Now fold the dough over itself lengthways into a sausage, pressing the two sides together well in a tight seam against the worktop. Roll very lightly under your palms to seal and make the ends a little pointy. The loaf will be about 40cm long.
  • Place the dough seam-side down in your prepared cloth, then repeat. Dust all the loaves with a little flour, cover with a clean teatowel and leave at room temperature for 1 hour, or until almost doubled in size.
  • Heat oven to 220C/240C fan/gas 9. Put a roasting tin on a shelf towards the bottom of the oven, plus set a shelf in the top third. Scatter semolina or more flour over one or two large baking trays. Carefully roll or lift the breads onto the trays, leaving space for them to grow. If they stretch or go wonky don’t worry, just pat them back carefully into place.
  • With a very sharp craft knife or blade, slash the loaves diagonally 5 or 6 times, cutting 1-2cm in. Bake one tray at a time, adding 100ml water to the hot roasting tin and closing the oven door as quickly as you can. Bake for 20 mins or until dark golden, risen and crisp. Cool on racks and enjoy same day, or warmed in a hot oven for a few mins next morning.

  • https://www.truecookbook.com/recipe/baguettes-8012/

    2、Chilli bean baguettes

    Chilli beans spice up a baguette filling - this recipe is a good source of folic acid and costs around 70p a head
    Chilli bean baguettes recipe

    Ingredients

    Method

    1. Heat grill to high. Stir the first six ingredients together in a medium pan. Bring to the boil, then turn down the heat and simmer for 4-5 mins.
    2. Meanwhile, spread the baguette slices over a baking sheet and slide under the grill. Toast on one side, turn over and sprinkle the second side with the cheese. Grill for another 1-2 mins until melted and golden brown. Season the beans to taste and serve over the cheesy toasts.

    3、Sticky sausage baguettes

    Jazz up your bangers with a sweet honey mustard and soy glaze and serve in a French stick sandwich with salad
    Sticky sausage baguettes recipe

    Ingredients

    Method

    1. Toss sausages in oil in a roasting tin and roast at 200C/180C fan/ gas 6 for 20 mins until browned.
    2. Mix soy sauce, honey and mustard together. Drain the fat from the sausages and pour over most of the soy mix, coating thoroughly. Return to the oven for 10 mins until sticky. Serve in baguettes with salad leaves and the remaining soy mix.

    4、Chicken, bacon & watercress baguettes

    This hearty baguette will really hit the spot when feeding a hungry crowd for lunch
    Chicken, bacon & watercress baguettes recipe

    Ingredients

    Method

    1. Grab a large handful of the watercress, roughly snap off the large stalks, then put into a mini blender or food processor (or use a hand blender) with the crème fraîche and a good squeeze of lime juice. Whizz until the watercress is finely chopped, then season with pepper and chill until ready to assemble.
    2. Fry the bacon (in batches if necessary) on a medium heat for 8-10 mins, turning, until golden and crispy. Meanwhile, shred or slice the chicken.
    3. Split the baguettes in half lengthways and brush the insides with the juices from the bacon pan, then pile the chicken and bacon inside. Top with a handful of watercress, then finally add a good spoon of the watercress crème fraîche before you tuck in.

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