Great eaten fresh from oven!!
Ingredients:
3 cups Bread flour
1 cups Black raisins
1 teaspoon salt
1/4 teaspoon instant yeast
1 cup cold water
Method:
Step 1. Place the flour, salt, yeast, raisins and most of the water in a food mixer with a dough hook attached.
Step 2. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough.
Step 3. Place the dough in a lightly greased bowl, cover, and let rest for 2 hours, folding the dough over on itself several times after the first hour, and then after the second hour; this will deflate the dough, redistributing the yeast and oxygen.
Step 4. Transfer the dough to a lightly greased surface, divide it into three pieces, and shape each piece into oval.
Step 5. Fold each oval in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, then fold and seal from the opposite side. Gently roll each piece of dough into a baguette shape.
Step 6. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.
Step 7. Just before baking, slash the top of each baguette three times.
Step 8. Bake the baguette with temperature 200°c and cook for 13 minutes. The baked baguettes should be golden-brown.
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