Baguettes

A Baguette is a long thin bread stick with a crisp crust. We have used Laucke Crusty White Bread Mix for its light texture and crisp crust but you could use any of the Laucke Bread Mix alternatives

Ingredients

600g Laucke Crusty White Bread Mix
5g Yeast
390ml Water
10g Olive Oil (optional)

Method

Use your bread machine or a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand MIXING AND KNEADING
Place the dough in a well oiled bowl, cover with cling film and allow to rest for 45mins.The bowl must be at least five times larger than the dough to allow for it to expand PROOFING
Give the dough a lift and fold to strengthen it and encourage yeast activity. To do this fold it like an envelope, bringing all four sides over the centre of the dough. The dough is once again covered and allowed to rest for a further 30 minyutes
Tip the dough out onto a lightly floured bench and let it settle for a couple of minutes. Using a bread scraper or knife, divide the dough into pieces between 100gm – 200gm (for large baguettes). Lightly round the pieces into bowls and cover for 10 minutes to let the gluten relax
After 15 minutes, flatten one piece of dough into a rough rectangle
Fold and roll it tightly over itself, tucking it in with your fingers or knuckles as you go. You should feel the outside of the dough stretch (but not tear) as you roll. Keep rolling it over itself until it forms a long log
Begin shaping the dough into a baguette. To do this place both hands on either side of the loaf’s centre and apply gentle downward pressure, rolling the dough back and forth. Gently push the dough outwards and it should lengthen on its own. If it doesn’t, give it a 10-minute rest while you work on the other loaves, then come back to it.
Place the baguettes on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom. Place the tray in a humid draught free environment. Don’t allow the loaves to develop a “skin” on the surface. Covering them with plastic will help prevent this .
The baguettes should be ready after approximately 40 mins. To determine if it is ready, gently poke your finger into the loaf. The dough should spring back slowly and still leave a small indentation. Using a serrated pairing knife, score down the middle of the loaf.
Pre heat the oven to the highest possible temperature. Place the baguettes into the oven then lightly spray (mist) the loaves with water. Turn the oven temperature down to 200˚C and bake for 15-20minutes

Helpful hints

Tepid water will help your dough to rise
If adding butter, oil or margarine, reduce the equivalent amount of water
The amount of water suggested should give soft, sticky, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water. If too sticky to handle, add some more bread mix or Laucke Bakers Flour

Alternative Laucke Bread Mixes can be used to make Baguettes

Laucke Bread Mix variety	Quantity	Yeast	Water	butter or oil (optional)
Crusty White	500g	4g	325ml	6g
German Grain	600g	5g	400ml	10g
German Grain	500g	4g	340ml	6g
Multigrain Soy & Linseed	600g	5g	430ml	10g
Multigrain	500g	4g	330ml	6g
Barossa Sourdough Rye	600g	5g	470ml	10g
Fibre White	500g	4g	375ml	6g
Phyto Soy	500g	4g	375ml	6g
Golden wholemeal	600g	5g	450ml	10g
Wholemeal	500g	4g	375ml	6g