Baguettes / French Bread

08 Breads - Baguettes / French Bread

1 Packet Instant Yeast

1 Tablespoon Sugar

1 1/2 Cups Warm Water

4 Cups Flour

2 Teaspoon Salt

1/4 Cup Flour for Kneading

3/4 Cups Warm Water

Dissolve sugar and yeast in the warm water and set aside for 10mins and esnure that foamy layer appears on the top.
Sift flour and salt in a dish then add the yeast mixture.
Combine to form a dough.
Allow to rest for 5 minutes on the counter top.
Knead the dough on a floured surface for about 10 minutes until stretchy and satiny.
Rub oil over the dough and place the dough in an airtight dish.
Leave in a warm place and allow to rise until double the size - approx 60-90 minutes.
Remove the dough from the dish and place on clean surface sprinkled with flour.
Cut the Dough into two portions.
Do not knead the dough again!
Stretch each section so that it is the length of the baking tray (40cm) forming a rectangle.
Use the side of your hand (karate chop) to press the air out along the center length.
Stretch and folder the short ends over towards the middle along the length of the dough.
Now pinch the top of the two ends together in the middle to form a seal.
Please each on a greased baking tray seam side down.
Allow to rest for 30 minutes.
Heat the oven to 200°C - do not use fan.
Using a sharp knife make cuts about 3 fingers apart at a 45 degree angle along the top.
This will allow the steam to escape during baking.
Place the tray in the middle/lower rack.
Please a small oven dish with about 3/4 cup warm water in the bottom of the oven.
This will cause steam to form - the steam gives the bread a crust.
Bake for about 30 minutes until golden brown.