Mini Baguettes

Once upon a time, making bread, without the use of a bread maker, used to scare me. Not anymore. It is rather easy, but I don't knead the dough by hand, my mixmaster does that part, which I guess why bread making doesn't scare me anymore! If the recipe states to knead the dough for 2 minutes then yes, I do it by hand then.

This recipe is delicious and is very crusty. The bread freshness doesn't last too long (an afternoon), so don't expect to make this with the aspect of keeping it for another day, as it won't last. It'll all be gone anyway, so no need to worry.

*Taken from the Murdoch Book 'The Essential Baking Cookbook' published 2000*

Ingredients

7g sachet dried yeast

1 tsp sugar

3/4 cup (90g) plain flour

3 cups (375g) white bread flour

1/2 tsp salt

2 tbs polenta, to sprinkle

Method

Place the yeast, sugar and 1 1/4 cups (315ml) warm water in a small bowl and mix well. Leave in a warm place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume. If your yeast doesn't foam it is dead and you will have to discard it and start again.

Mix together the flours and salt and transfer half the dry ingredients to a large bowl. Make a well in the centre and add the yeast mixture. Using a large metal spoon fold the flour into the yeast mixture. This should form a soft dough. This forms the 'sponge'. Cover the bowl with a damp towel or plastic wrap and set aside for 30-35 minutes, or until frothy and risen by about one third of its original size.

Mix in the remaining dry ingredients and add up to 1/4 cup (60ml) warm water, enough to form a soft, but slightly sticky dough. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. If the dough sticks to the work surface while kneading, flour the surface sparingly, but try to avoid adding too much flour. Shape the dough into a ball and place in a large lightly greased bowl. Cover with a damp tea towel or plastic wrap and leave in a warm place for about 1 hour, until the dough has doubled in size.

Lightly grease two large baking trays and sprinkle with polenta. Punch down the dough and knead for 2-3 minutes. Divide the dough into 3 portions and press or roll each into a rectangle about 20 x 40 cm. Roll each up firmly into a long sausage shape and place seam-side down, well spaced on the prepared trays. Cover loosely with a damp tea towel or plastic wrap and set aside in a warm place for 40 minutes, or until doubled in size.

Preheat the oven to a hot 220C. Lightly brush the loaves with water and make diagonal slashes across the top at 6 cm intervals using a safety blade. Place the trays in the oven ans spray the oven with water. Bake the bread for 20 minutes (I baked for 15) spraying the oven with water twice during this time. Lower the temperature to moderate 180C and bake for another 5-10 minutes, or until the crust is golden and firm and the base sounds hollow when tapped underneath. Cool on a wire rack.

Baguettes are best eaten within a few hours of baking.