Nicky’s Baguette Recipe!

Baguette Recipe:

For 2 medium baguettes:
375g bread flour
7g quick dry yeast (packet stuff!)
300ml warm water
1 tsp of salt

Method
1. In a big bowl, add the yeast, the water, the salt and mix with a wooden spoon.
2. Add all of the flour and mix until you get a rough dough.
3. Cover with cling film and leave to rise for 2h30 in a warm place. I add a bowl of boiling water to my cool oven (to create warmth).
4. Pre heat your oven to 220C.
5. Grease your baguette tray with butter or margarine.
6. Shape the baguettes into the baguette tray.
7. Bake for 20-25mins until golden brown.

Affiliate Amazon baguette tray link: https://amzn.to/4d4DkJ9
OR
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Right, I am finally showing you guys the famous bread recipe because so many of you guys have asked me for this recipe. And when I say this is the easiest bread recipe ever, I seriously mean it. So, this is just a four ingredient recipe. All you need is strong white bread flour, active dried yeast, salt, and water. The method really is just to throw it all in a bowl, give it a mix, and leave it. So, first goes in 375 g of strong white bread flour. Then 7 g of dried active yeast. And then a teaspoon of salt. But I measure with my heart because me and Harry love salty bread. Now give your dry ingredients a little mix. Now for the water, which will bind all of this together. I normally make this bread at about 9:00 a.m. in the morning when the kettle from our 8:00 a.m. coffees has leftover warm water in it. So just make sure it’s not boiling hot. And now I’ve done this recipe so many times, I’ve worked out that the dough comes out better if it’s a little bit wetter. So now I add about 340 mil of warm water rather than the 300 mil from the original recipe. Now just stir this all together until you no longer see any flour. And then you’re going to add the cling film on top. And make sure it’s really clinging to the bowl on all edges. So that is literally it to make the dough recipe. And depending on how humid the day is, this should double in size basically. So, I’m going to leave that for about 45 minutes and I will come back and show you what I do with it next. Okay, it has been just under an hour and the bread is looking very jiggly. The next step is to grease your baguette tin. And as you can see for this, because it is so sticky, I wet my hands with tap water. And the trick is not to touch it too much cuz you kind of don’t want to get all of those air bubbles out. You prefer to have them in. It does not need to be perfect. Mine’s like obviously lopsided, but whatever. Now, with the toppings, you can do whatever you want. So, I have poppy seeds today. Normally, I have sesame seeds, and I put them on. I think that’s the best combo. And I put this on with sea salt and a sprinkle of flour. You kind of want it to look as French and as rustic as possible. Now, these are going to go into an oven that is 220 fan. And if you haven’t preheated it, it will be about 25 minutes. If you have, it will be about 20. So, I’m going to pop those in and wait 25 minutes. There you go. Right, it is 25 minutes later and it is time to take these guys out of the oven. So, that is literally it. It is so basic. And look how good that looks. It tastes even better than it looks as well. So, if you want to give it a go, the recipe is in the description box below and so is the link for the baguette trays if you want to get one on Amazon. Also, a little tip before I go, do not open the baguettes yet. At least wait 15 minutes because if you open them whilst they’re still piping hot, they will go all like clggy and soggy inside and you don’t want that. But anyway, if you did stay and watch this, you are an absolute truther. And I will see you next Sunday.