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1 tbsp - unbleached white bread flour
1.5 tsp - dried yeast
1 tsp - salt
150 g - fresh clotted cream
200 ml - Luke warm water
How to Make Baguette
Sift the flour, add salt, yeast, clotted cream and water knead it together to make a smooth dough.
Place it in a clean bowl, cover and leave it to rise for 45 minutes or until doubled in size.
Knead the dough well and leave it to rise for another 30 minutes.
Cut the dough into three equal portions. Roll each portion into a ball on a flour covered work surface and then stretch into thick lengths.
Leave to rise once again, roll back into desired length, and then place on a baking tray covered with greaseproof paper.
Cover and leave the dough to rise for approximately 15 minutes.
Make diagonal cuts on top of each loaf with a sharp knife.
Preheat the oven to 200 degree Celsius.
Bake the loaves for 25 minutes.
Place a bowl of hot water on the bottom of the oven - this will help to generate steam inside the oven while cooking.
Recipe courtesy: Taste of Pearl City
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