Yummy Buttery Baguettes

The crust of these baguettes was delicate and slightly chewy with a salty flavour (from the butter). The crumb was tender with an al dente bite.

The one thing I would probably do differently next time is to make 3 baguettes from this amount of dough as they were fairly generous in size. But that could just be because there is only the two of us to eat them here!

I hope you enjoy them as much as we did. 

Ingredients

340g warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
570 g bakers flour
2 tsp. salt

Method

1. Place ingredients into CC with the kneading crushing blade Pastry P1 2 mins 30 secs
2. This is a sticky dough, remove carefully from CC and scrape dough from blades onto a lightly floured bench. (you want the dough to remain fairly sticky)
3. I used a pastry scraper to lightly knead the dough (basically moved it around until it becomes a smooth ball. 
4. Cut in half and shape into 2 baguettes.
5. To make them smooth and pretty, roll each half of dough into a rectangle and roll up lengthwise. Pinch the edges to seal and place on a lightly greased cookie tray with a seam downwards. Cover and let it rise for 30 minutes.
6. Preheat oven to 230 degrees.
7. With a very sharp knife (you can use a very sharp knife, one with a serrated blade or a razor blade) gently make a slash down the length of each baguette. (I did small diagonal slashes on the second)
8. Pour water in a cookie sheet and place it on the bottom rack of the oven. (this forms a steamy atmosphere for the bread)
9. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.

Recipe Source http://www.thesisterscafe.com converted for CC