Join me for a visit to Le Moulin des Gourmands for an inside peek at how flour has been traditionally made in France, with the help of a moulin! Julien the miller will show us how the local wheat is transformed into flour using traditional methods. Then it’s back to my kitchen to show you how to make a fantastic French Baguette using the Moulin’s own Baguette recipe!
ENGLISH VERSION OF THE RECIPE HERE!
Makes 2 Baguettes
375g T80 flour (or Bread flour)
1sachet of baker’s yeast (8g) (1 3/4 teaspoons)
8g (1 3/4 tsp) fine salt
300ml (1 1/2 cups) lukewarm water
- Dilute the yeast in the warm water. Let it sit for 5 minutes.
- In a bowl, place the flour with the fine salt. To mix together.
- Add the yeast mixture to the flour mixture.
- Mix with a wooden spoon.
- Use plastic wrap to cover the bowl and let the dough rise for 1h30 in a warm room. (Best place is in the oven, with the oven turned off. Best draft-free area in your house!)
*Place the dough on a floured surface. Cut it into 2 equal parts. Roll it out to a baguette shape and place it in the tin.
- Using a sharp knife, make 3-4 slits down the baguette in the dough.
- Preheat the oven to 240°C (500F) convection heat.
- When the oven is preheated, place the baguettes on a wire rack, then add a loaf pan filled half way with water alongside to the pan to create steam. This will help the baguette crisp up.
- Bake for 25 to 30 minutes and then cool the baguettes on a wire rack.