Just 4 ingredients and in two hours you’ll have perfect baguettes or mix the night before and bake next day.


500g strong bread flour, little extra for dusting

7g sachet fast action dried yeast

1 teaspoon salt

350ml approx. warm water

Place all the ingredients in the mixer and with the dough hook mix for approx. 5/7 minutes, if you find the dough a bit sticky,

add a little more flour or if it’s a bit dry then a few more drops of water, until you have a nice workable dough.

Place the dough in a bowl with a little oil, cover with cling film and leave to rise until doubled in size.

Heat oven 200c gas 6 Knock back the dough by tipping it back onto a floured surface and pushing the air out.

At this stage you can decide to make one 1kg loaf, place the dough ball into an oiled loaf tin, or 3 baguettes,

divide the dough into 3 approx. 300g each. Shape into a baguette/s  Cover with a clean tea towel and

leave to prove for 30 minutes. Dust the tops with a little extra flour or brush with beaten egg and sprinkle with sesame

seeds and bake for 45 minutes approx. Leave to cool on a wire rack. If you decide to make just one baguette the

remaining dough will hold perfectly well for 3/4 days in the fridge.