Method

1. 01. Add the Flour, Salt and Yeast to the Hobart, put on medium speed and start mixing.
2. 02. Mix the water and oil together and gently add to the dry mix. Knead for 15mins.
3. 03. Take out of mixer cover and leave to prove in a warm place for 1 hour or until doubled in size.
4. 04. Take the dough out, split the dough into 4, use scale to make sure they all weigh the same and shape into Baguettes.
5. 05. Put Baguettes slightly floured black oven trays, cover and leave to prove again for 35-45 mins.
6. 06. Bake in a pre-heated oven 220’C for 20mins then 180’C for 15mins – until golden and the baguettes should give a hollow sound when tapped.
7. 07. Leave to cool on a cooling rack