The Fresh Loaf

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baguette recipe using to bake 2llb loaf

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breadfreshbread's picture
breadfreshbread

baguette recipe using to bake 2llb loaf

Been watching Paul Holywood on BBC ,and got the baguette recipe off the web site. it says it's enough for 2 Baguettes.I was impressed with the crumb.I would like to use the same recipe as far as I can to bake a 2llb Loaf but not sure about the Ingredient amounts .

Is there somebody who could point me in the right direction.

here is the recipe I used                                                            

Ingredients

250g/9oz strong white flour, plus extra for dusting

5g/¼oz salt

5g/¼oz fast action dried yeast

30ml/1fl oz olive oil, plus extra for oiling

180ml/6fl oz water

Preparation method

Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing.

Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.

Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.

Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two.

Knock back the dough and stretch and fold, and then roll the dough into a baguette shape.

Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.

Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.

Just before baking, slash the top of each baguette three times.

Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.

Mini Oven's picture
Mini Oven

Ingredients

250g/9oz strong white flour, plus extra for dusting          100%   (flour is always 100% in baker's formula)

5g/¼oz salt                                                                           2%

5g/¼oz fast action dried yeast                                              2%

30ml/1fl oz olive oil, plus extra for oiling                              12%

180ml/6fl oz water                                                               72%   (happens to be the hydration also)

Two pounds is 907g of dough...   If double the recipe to 500g flour, you come out with 940g of dough (multiply every % by 5 instead of 2.5)  or did you want to add 20% shrinkage?

breadfreshbread's picture
breadfreshbread

thanks.!
Will try it out next week