Or wheatstalk bread – because it looks like a wheat plant’s stalk. It’s a lovely looking, and super easy baguette recipe which takes a little over 2 hours in total, including proving and baking time. Originally from Lorraine Pascal’s book.
For one loaf you need:
- 275g strong white flour
- 2tsp dried yeast
- 1tsp sea salt
- 175ml warm water
- 1tbsp olive oil
- Put all the dry ingredients into a large mixing bowl (you can start the dried yeast first if you like: just pop it in a small bowl with some warmish water for a few minutes)
- mix it all up, adding water slowly until it comes together, then add the tbsp of olive oil
- knead the dough for about 10 minutes, until it’s nice and bouncy and elastic
- form into a ball, then roll it into a long sausage shape
- dust a baking sheet with flour and pop it on there
- Cover with (lightly oiled) clingfilm, and put somewhere warm for an hour or so, until roughly doubled in size (got an airing cupboard? perfect!)
- preheat the oven to 200-220C (your oven might be lying to you. Test it sometime with a probe thermometer to check)
- Snip the sausage shaped baguette with scissors roughly every few inches, pushing the dough alternately left and right
- Sprinkle with a bit of flour and sea salt. I added some sesame seeds too
- Spray the inside of the oven with a plant sprayer (make sure it’s only had water in!) You can also put some water or ice cubes in a little bowl at the bottom of the oven. This helps with the “Oven spring”
- Bake for about 25-30 minutes, or until the bottom of the loaf sounds hollow when you knock on it
- Cool on a wire rack
- rip a piece off whilst still warm, butter it and enjoy!
It’s really that easy. It looks “artisanal”, and it tastes really good. What’s not to like? This would be a great loaf to make with kids.