Homemade baguettes. Can it get any better than that? The smell of freshly made bread is soooo good. Bread goes with so many things. Jam, eggs, cheese, smoked salmon and scrambled eggs, chocolate spread and so much more. It’s even scrumptious on it’s own. I’ve only recently, the last couple of years, started making homemade bread as my fiancé eats a lot of it. In Morocco, it is quite common to eat bread with every meal. I will later post a recipe on moroccan bread, which is also so good, with a great tagine/tajine. He enjoys all the food I make him and I love to make new things for him as he is always so impressed with my cooking. Now on to the recipe, as I can’t wait any longer.
About 500g flour
300 ml warm water
1 pack of dry yeast (7 g or 1 and 1/2 tablespoons)
1 teaspoon sugar
2 teaspoons salt
Add sugar and yeast in a small bowl and add a bit of water. This activates the yeast.
In a standing mixer, with the dough hook, add the flour, salt and the yeast mixture. Start mixing while you gradually add in the water. You can also just use a bowl and a spatula. Mix until you have a dough ball, that is not sticky yet not to hard. Should be smooth and elastic. If it is too sticky, add more flour. If it is too hard, add more water. Add to an oiled bowl and cover and let rise until double size.
Divide into 3 pieces and roll them out into a baguette shape and let rise for 15 minutes.
Preheat oven to 200 degrees Celsius . Add a baking tray or a cast iron skillet to the bottom of the oven and add water to create steam. This is a trick I’ve read about. Add the baguettes and cook for 30 minutes or until golden brown. I flipped mine over to get a golden color on both sides. This depends on your oven, so be aware that you might have to do this too.