Retarded Baguettes

1. 1

   Mix together the poolish ingredients thoroughly.

2. 2

   Cover and leave overnight

3. 3

   Add the remaining ingredients to the poolish and mix well until a rough dough is formed

4. 4

   Cover and leave to autolyse for 30 mins

5. 5

   Knead well for 10-15 minutes.

6. 6

   The flour in this bread is mostly not strong so gluten development is important.

7. 7

   Cover and leave in the fridge overnight

8. 8

   Remove risen dough from the fridge and admire

9. 9

   Lightly dust your surface with flour and divide the dough into 4

10. 10

    Roll each piece into a long sausage shape, tapering the ends as much as you can

11. 11

    Place shaped dough in a baguette tin or on a floured cloth - folded so that the sides of each baguette are supported

12. 12

    Cover and leave to prove at room temperature for 1.5 hours

13. 13

    Preheat oven for 30-40 mins to 240C

14. 14

    Score your dough- along the full length with a razor blade

15. 15

    Throw a half cup of water into the hot oven

16. 16

    Bake for

* Per serving · 4 servings · Values may vary.

No additional tips available.