Crispy Sandwich Baguettes
How to make Crispy Sub style Baguettes, simple step by step instructions from start to finish.
Ingredients
Method
- 600g / 21oz Strong white bread flour
- 390g / 390mls Lukewarm water / 40°C / 104°F
- 7g / 2tsp Instant or active dried yeast
- 8g / 1tsp Salt
- 6g / 1tsp Sugar
- Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
- Add the salt to the flour, and mix together.
- Once activated, add the yeast mixture to the stand mixer bowl, start the machine on first speed, gradually add the flour and salt to the bowl.
- Set the machine away for 1 minute, stop the mixer, and scrape down the sides of the bowl, then knead the dough for 10 minutes.
- If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
- Turn out the dough from the mixer, and form it into a ball, place it into a lightly oiled bowl, cover the bowl, and let it rise for a minimum of 1 hour in a warm draft-free spot, the dough should at least double in size (this may take longer depending on the temperature of your kitchen)
- Oil a strip of cling film/ plastic wrap, about 45cm / 18in, and set it aside
- After the first proof, turn out the dough onto a floured worktop, and knock the dough back, and form it into a ball.
- Divide the dough into 4 equal pieces, each one should weigh around 250g / 8.8oz.
- Form each piece into a ball, then into a fat sausage shape, these are known as pre-shapes.
- Place them on a floured surface in a line, and cover with the oiled cling film, set your timer for 10 minutes.
- Once the time is up, place one pre-shape, oil side down on an un-floured surface, gently shape into a rectangle with your fingers tips, then fold it towards you tucking in the ends as you go, you should now have a short baguette shape, seal the seam with your fingers.
- Place them on a baking or perforated baguette tray.
- Cover with light weight dry proofing cloth, allow to rise for 45 minutes.
- When there’s only 10 minutes left on the proof, preheat your oven to 200°C / 390°F / Gas mark 6, and place a tray of hot water, on the bottom shelf in the oven, the steam produced will give the baguettes a crispy crust.
- Score the top of each baguette straight down the centre.
- Place the tray in the preheated oven and set your timer for 16 minutes, if you want a darker crust, add a further 2 minutes at a time, until you reach the desired colour.
- Remove from the oven, and allow to cool on a wire rack.
- Enjoy
Equipment & products used in my kitchen and videos
