Paul Hollywood's French Baguettes

Step 1

Set up your mixer with the dough hook attachment. Place the flour in the bowl, then add the salt to one side of the bowl, and the yeast to the other.

Step 2

Mix on a slow speed, and slowly add the oil and the water. You might need to use a spatula to get the ingredients mixing if they are just stuck on the sides of your bowl. After five minutes of mixing, turn the speed up to medium and mix for another 5 - 10 minutes. You should have a glossy elastic dough that forms a ball around the hook and stretches when you pull it (see picture method for details).

Step 3

Lightly oil a large bowl and tip the dough in, using a spatula to get all the dough out. Cover the bowl with cling film and leave to rise for 2 hours, until the dough has doubled in size.

Step 4

Scatter a clean surface with flour. Tip the risen dough onto the surface, and knock the air out by pressing the heels of your hands into it. Divide the dough into 2 pieces.

Step 5

Stretch each piece of dough into a long oblong shape, then roll with your fingers to even out the shape.

Step 6

Line a baking tray with baking paper and dust well with flour. Place the two baguettes onto the tray, and place the whole tray into a large plastic bag that is roomey enough not to touch the dough (a bin bag works well here, even if its not pretty looking - a clean one obviously!). Leave to rise again for 1 hour.

Step 7

Meanwhile, heat your oven to 200°C. Place another roasting tin on the bottom shelf.

Step 8

Remove the bread tray from the bag and dust the dough with a little more flour, or semolina if you have some. Create 3 diagonal slashes on the top of the dough using a very sharp knife, around 2cm deep.

Step 9

Just before putting the bread in the oven, pour 1 litre of water into the roasting tin at the bottom of the oven. This will create the steam that forms the classic baguette crust. Put the loaves in the oven on the middle shelf, and bake for 25 minutes, then lower the temperature to 160°C and bake for another 10 minutes. The baguettes should be a nice golden brown colour.

Step 10

Remove from the oven, and place on a wire rack to cool completely.