Paul Hollywood’s Baguettes

Golden, crisp baguettes with an open, airy crumb and characteristic diagonal slashes.

Ingredients

Lightly oil a 2.4-litre square plastic container with olive oil.
Combine flour, salt, and yeast in a stand mixer bowl with a dough hook. Add three-quarters of the water on slow speed, then add the remaining water. Mix on medium for 5–7 minutes until the dough is glossy and elastic.
Transfer dough to the oiled container, cover, and leave to rise for 1 hour until doubled in size.
Dust a linen couche and work surface generously with flour.
Gently tip the dough onto the surface — do not knock it back; you want to retain as much air as possible.
Divide into 4 equal pieces. Shape each piece into an oblong, fold the sides into the middle, then roll into a sausage. Extend each to about 30cm by rolling with even hand pressure from the centre outward.
Lay the baguettes in the pleats of the couche, cover with a tea towel, and leave to prove for 1 hour until doubled.
Preheat the oven to 240°C/220°C fan with a roasting tray on the bottom shelf.
Dust each risen baguette with flour and make 4 diagonal slashes along the top using a razor blade or very sharp knife.
Pour a cup of hot water into the roasting tray to create steam. Bake for 20–25 minutes until deep golden with a slight sheen. Cool on a wire rack.


Calories	~465 kcal
Protein	~16g

A linen couche holds the baguettes in shape during proving and absorbs excess flour. A well-floured tea towel works as a substitute.
The steam from the roasting tray creates the classic crisp crust — don’t skip it.
Best eaten the day they are made.