French baguettes recipe by Murielle Mollie

8 Jun 2020

This Monday’s Coffee and Cake zoom session, took a slightly different format and was instead titled ‘Coffee and Bread’. BASF’s Cereal Fungicide Campaign Manager, Murielle Mollie kindly shared her delicious baguette recipe with us, which kick started a challenge between our own Jane Craigie, Rebecca Dawes and BASF’s Phillippa Overson.

Why don’t you take on Murielle’s challenge to make your own homemade baguette and share your photographs with us on social media by tagging @JCMandCo. We can’t wait to see how you get on!

Ingredients: (Makes 5 baguettes or 8 small size)
1 kg of flour
11g of dried bread yeast (fermipan for example)
0.6L of lukewarm water
1 and 1/2 soup spoon of salt

1. Mix one third of the flour with the yeast and the water. Leave for 45 minutes.
2. Add the remaining flour and the salt. Knead the dough with hands or a robot. Leave for 1 hour.
3. Heat oven at 220°. Cut the paste in 5 pieces and shape the baguettes (put flour on your hands before). Leave another 1 hour.
4. Make 4 to 5 cuts at the surface of the dough with the edge of a razor (or a very good knife). Sift flour at the surface of the dough. Put on baking paper.
5. Oven at 220° for approximately 15 minutes (put some water under the baguettes on the lowest oven tray)