French Baguettes

Ingredients:

1/4 cup lukewarm water
1/2 tsp sugar
1/2 tbsp dry active yeast

2 cups all purpose flour
1 tsp salt
1/2 cup lukewarm water

Method:

Dissolve sugar and yeast in warm water, leave for 8 minutes or till foamy.

In a bowl, combine flour and salt.

In another large bowl, combine yeast solution with 1/2 of the flour mixture and the remaining water, stir and mix to form a dough; set aside covered to rise for 3 hours or till triple in size.

Gradually, incorporate-in the remaining flour mixture and knead for 10 minutes or till smooth, supple and elastic.

Transfer dough into a greased bowl and set aside to rise covered for at least 1 hour or till double in size.

Knead lightly and divide dough into 2 portions.

Preheat oven to 230 °C.

Shape each portion into a long baguette, place on a baking sheet and set aside at dry corner covered loosely for at least 30 minutes or till double in size.

As soon as the baguettes have been slashed, moisten the surface either by painting with a soft brush dipped in cold water or with spray.

Place a bowl of boiling water into the oven (for obtaining light baguettes with crusty brown skin and soft internal).

Alternatively, rapidly brush baguettes surface with cold water or spray after every 3 minutes of baking for 3 times.

Bake baguettes for about 25 minutes or till golden brown and give a hollow sound once is thumped (Remove the water after 15 minutes of baking).

For shining crust, brush baguettes surface lightly with cold water as soon as it fresh out from the oven.