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
250g/9oz strong white flour, plus extra for dusting
5g/¼oz fast action dried yeast
30ml/1fl oz olive oil, plus extra for oiling
180ml/6fl oz water
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.