Ingredients for 4 x 250 g baguettes or 2 x 500 g baguettes
700 g plain flour
385 g water
12g brewer's yeast
16 g granulated sugar
16 g salt
25 g extra virgin olive oil
Total weight: 1200 g
Place the flour in a food mixer, make a well in the centre and gradually mix in the yeast dissolved in the water, then add the salt, sugar and olive oil and knead to a smooth dough, without allowing it to overheat.
The temperature of the dough must be around 24°C.
Remove from the bowl, form a ball of dough and leave to rest for 30 minutes, covered with cling film.
Next, divide the dough into 4 small balls, or 2 larger ones as preferred, and place on the baking tray, greased with oil.
Select the dough resting programme and leave the dough in the oven until the balls have doubled in size.
Remove from the oven and shape into elongated loaves, making diagonal slits in each one with a knife.
Place the loaves back on the baking tray and leave to rise a second time for around 30/40 minutes, or longer if necessary.
Select the "Baguettes" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
For a more easily digestible bread, use semi-whole wheat flour.
The baguettes are tastier if you spray them with water before cooking and dust them with a little remilled durum wheat flour, available from all good supermarkets.
If you have a planetary mixer, place the flour and crumbled yeast in the mixer and switch it on, then add the water, which should be around 15°C, and sugar. Once the dough begins to come together, add the salt and then the oil.
The ideal temperature for the dough mix is 26°C.
If you want the crust to have an attractive colour, brush with a little milk before baking.
