Baguettes
- RECIPE MAKES: 4 large Baguettes
- PREP TIME: 15min
- COOK TIME: 35min & proof time 30min
Line a baking tray; approx. 30cm x 40cm with baking paper. Lightly spray with oil.
Place FATEMix, yeast, and salt into a mixing bowl. Stir to combine.
Place oil, water, and browning essence into a jug. Pour onto dry ingredients.
Using a hand-held electric mixer, blend; 1min.
Dust a clean work surface with extra FATEMix. Using a large spoon, transfer dough to dusted surface. Dust hands with a little FATEMix and shape dough into a ball. Slice/section ball into quarters.
Lightly roll one quarter (on the dusted surface), into a sausage shape, approx. 20cm long. Repeat with remaining dough portions. Transfer baguettes onto prepared baking tray, and leave in a warm place for proofing, approx. 30min. Meanwhile, heat oven to 200°C.
Using a knife dipped in water, make several slashes into the surface of each proofed baguette.
Bake 35min., until golden brown. Transfer to a wire rack to cool.
Serving Suggestion:
These baguettes freeze well. Simply place in freezer bags and label with the date of baking. They will stay fresh for up to 2 months.
Top Tip:
A range of fillings can pack these baguettes for a complete meal; salad vegetables, roasted vegetables, low protein cheeses, the list goes on. Baguette portions are also ideal for snacks, try topping with butter and 100’s and 1000’s for a sweet option!
- Oil spray
- 500g FATE Low Protein All Purpose Mix (+ extra for dusting)
- 1 sachet yeast (enclosed with FATE Mix)
- 2 tsp salt
- 120ml vegetable oil
- 450ml warm water
- 2-3 drops of Parisian browning essence (optional)
