French Stick

Hello, Sous Baker here!

This week we are sharing another new bread recipe and as you might have noticed it's not Head Chef writing this week! I must admit, I barely ever make my own bread - I usually leave that up to mum as she's the expert.

However during lockdown, my step-father, who is a terrible cook, decided to try his hand at bread making. All I can say is that it was meant to be! He started with just a simple white loaf, but has since tried his hand at rolls, french stick and is even attempting homemade cinnamon rolls this weekend! 

The picture here is one of my step-father's first attempts at baguettes. I know they look a little burnt, however, we promised we would show the good and the bad sides of our baking and so here is one of his "bad sides".  You need to aim ideally for more of a golden colour than shown here, but with French stick, I find the crustier the better!

From the first time he tried this recipe, we were all absolutely hooked. I wolfed down a whole baguette the other day, that's how good they were! The recipe is courtesy of Baking a Moment and it was too good not to share here. 

Ingredients:

1.75 ounces warm water

1 1/2 tsp active dry yeast

16oz bread flour

2 tsp salt

10oz cool water

Additional flour for dusting 

Method:

1. Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.

2. Measure the bread flour into a large bowl and stir in the salt. 

3. Make a well in the centre of the flour mixture, and stir in the dissolved yeast. 

4. Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough has formed. You may not need to use all of the water. 

5. cover the bowl with plastic wrap and allow it to rest for 30 minutes.

6. Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat. 

7. Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours). 

8.  Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends. 

9. Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).

10. Preheat the oven to 232C and place a pan of water on the bottom rack. 

11. Uncover the baguettes and transfer to lightly greased baking sheets. 

12. Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.

13. Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes). The baguettes should give a hollow sound when tapped).

We serve this with either soup or pasta - it compliments both of them well. We used French Bread Flour to make ours, but Strong White Bread Flour will work just as well.  

Tag @rousties for a chance for your creations to be featured on our page! 

Until next time, 

Sous Baker x