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Simple and fresh crusty French Baguette perfect for any occasion. This recipe yields two loaves.
Place flour and salt into a large bowl.
In a separate bowl mix a little of the luke warm water with the yeast and let it sit for a couple of minutes.
Make a well in the flour and pour in the yeast mixture along with the remaining luke warm water. Mix ingredients well.
Once dough has formed turn out on to a well floured board and knead for 10 minutes or until the dough is no longer sticky and has a smooth appearance.
Allow the dough to rise for 45 minutes or until double in size. Knead dough again for a minute or so and roll into a neat ball.
Cut the dough in half. The dough can be placed in the fridge for up to two days.
With the other half roll dough into a football shape. If dough resists keep rolling until it stays in shape.
Then from the top roll the dough into a cylinder shape towards you to form a baguette shape. Cut three slits on top of the dough and cover for 30 minutes (Proofing).
Set your oven at 220 degrees and place the dough on a pizza stone of covered baking dish. Allow dough to cook for 45 minutes or until golden brown. Allow dough to rest for 5 minutes once cooked then serve.
I use fresh yeast as it gives the bread a much better flavour.
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