Baguettes

Directions

1. Stir together the flour, yeast and salt in a large bowl.
2. Pour about 250ml of the warm water into the flour mixture. Use a cutlery knife to quickly stir the water into the flour. The ingredients will come together in large flakes. Where the mixture looks dry, add some of the remaining water and continue to stir until all of the dough comes together.
3. Dust a clean work surface with flour. Bring the dough together in your hands and place on the work surface. Knead the bread dough until it is smooth and it springs back when you press it.
4. Lightly oil a large bowl and place the dough inside. Cover with a lightly oiled piece of Clingfilm and leave the dough to rise for about an hour, until it has doubled in size.
5. Once it has risen, knock the dough back (knead it again) and then separate it into 6 even sized pieces.
6. Use your hands to roll the dough into baguette shapes, pinch the ends and use a serrated knife to cut three very shallow slits diagonally across the bread.
7. Place the baguettes on a lightly oiled baking sheet, cover with oiled cling film and leave them to rise again for about 15 minutes.
8. Check that the baguettes are ready by poking your little finger into the side of one. If the hole you make remains, then they are ready to be baked.
9. Brush the tops of the baguettes with egg wash (this will give them a golden finish).
10. Bake the rolls in the oven for 15-20 minutes or until they are golden and sound hollow when you tap them from underneath.