French Baguette

Exchange Value: 0 Servings: for 2 large or 4 small baguettes

Ingredients

  • 290ml warm water
  • 200ml Sno-Pro
  • 1 dried yeast sachet (supplied with Loprofin Mix)
  • 3g sugar
  • 9g psyllium husks
  • 500g Loprofin Mix, plus extra for dusting
  • 4 tbsp olive oil

Method

1. Place the water, Sno-Pro, yeast, salt, sugar and psyllium husks in a bowl, stir and allow to stand for 10 minutes until the mixture thickens.

2. Add the Loprofin Mix and olive oil to a bowl, add the thickened mixture to the bowl and beat for 2–3 minutes.

3. Leave the dough to rise in a warm place for 30 minutes or until it has doubled in size.

4. Dust your work surface liberally with Loprofin Mix.

5. Divide the mixture into 2 pieces and roll each piece into a sausage shape (approximately 10 inches long) and flatten each piece to create the baguette.

6. Leave the dough to rise again for 30 minutes.

7. Cut 4 diagonal lines across the top of the bread, brush with olive oil and leave to rest for another 10 minutes.

8. Bake in a preheated oven for 20–25 minutes or until golden brown.

 

Oven temperature: 220°C/425°F/Gas mark 7

Add Comment

Text Only 2000 character limit