I was watching this documentary on bread making in France yesterday. For the French, not a day goes without eating bread. They talk about bread and bread making like raising children. Something about looking at all those boulangeries sporting rustic breads inspired me to make my own bread at home. There is nothing more satisfying than making your own bread.
- I made a baguette, a symbolic French bread, that probably takes a few minutes of your time. And if I tell you that you would feel like you have conquered a territory after it comes out from the oven, will you attempt trying? I think you will 🙂
With bread, all you need is patience!
- 250 g plain flour
- 5 g rock salt
- 5 g fast action yeast
- 180 ml lukewarm water
- 30 ml extra virgin olive oil
- Combine flour, salt and yeast in a bowl with a whisk. Make a well in the middle and pour the olive oil. Pour the water gradually (you may not require all of it). Combine the dough together and knead it for 10 minutes. I prefer kneading it with hands, but you could always use an electric beater using a dough hook (for 5 minutes).
- Combine the dough into a ball. Cover it with a tea towel and allow it to prove for an hour. After an hour the dough should have doubled in size. If you press it with a finger, it should spring up.
- Cut the dough into two halves. Stretch each half into a baguette shape. Stretch and roll to obtain a baguette shape.
- Now let the baguettes prove for 30 minutes till they double in volume. Preheat the oven to 220 C.
- Once the baguettes are proved, cut across slashes. Be careful with this, you don’t want to cut through the bread.
- Bake it for 40 minutes. Pour some water in the oven to create steam. The steam will help form crust.
- Roast some garlic with some herb of your choice and salt. Slit a cross in the camembert and leave it in the oven for ten minutes. Slice the baguette, spread the garlic and dip it into the camembert. Eat without guilt. Bon Appetit!