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So it was bread week and historically the past winners have always done well with breads. Just a little observation maybe worth keeping in mind! Also Edd, John and I all have our birthdays in May within 3 days of each other. So if you’re good at baking bread and a Gemini what are you waiting for? Get filling in an application form for next years Bake Off!

I’ve really enjoyed baking these baguettes. I know they may seem a bit of a faff but the starter gives you that lovely aerated centre and the high temp along with a couple of ice-cubes while baking will give you a really great crusty crust.
100g Strong bread flour
100ml water
3g fast action dried yeast 

In a large bowl (I use my kitchen aid bowl) mix the starter ingredients together and leave at room temp for 2-3 hours until bubbling. 

300g Strong bread flour 
110ml water
4g fast action dried yeast 
7g salt
20ml runny honey 
20ml oil + a little for proving. 

Add the dry ingredients on top of the starter in the bowl, mix together the oil, water and honey in a jug, slowly add to the bowl while mixing with a spatular or with a dough hook on a free standing mixer, once combined knead either by hand for 12 minutes (this can be quite tricky as it’s a very wet dough) or for 10 mins with the dough hook attached to your free standing mixer.
Oil the bowl and cover with clingfilm and prove for 2 hours or until *doubled in size.

While waiting for your dough to prove make a proving tray, roll 3 tea towels into sausage shapes and place on a long baking sheet 2 along the long sides, and one vertically in the centre. Cover with parchment, leaving 2 spaces to place the dough. 

Turn the dough out and knock back by kneading for 30 seconds, divide the dough into 2 equal pieces, shape into long baguettes, and prove for about an hour in your makeshift proving tray. 

 Make 4 slashes along the tops of your baguettes, dust with flour, pull out the tea towels,  then bake in a preheated oven 210˚c for 20-24 mins. 

*Add a couple of ice-cubes in a baking dish in the bottom of your oven to create steam when baking any breads. 

*It’s good to place a marker on the bowl to give you a visual add to when the dough has doubled, I use a post-it sticker. 

I used this tool to slash my baguettes 
And if the makeshift proving tray is to much