Recipe: Homemade Baguette And Butter
It's just bread and butter recipe. It's inspired by that bit in Aladdin that no one remembers.
- 600 ml double cream
- 2 tbsp natural yoghurt
- 1 sheet muslin cloth
- 1 tsp flaked sea salt
- 250 g strong white flour
- 5 g salt
- 5 g yeast
- 175 g water
Start The Butter
Whisk the yoghurt into the double cream until just combined. Leave at room temperature for 12-24 hours (it will thicken and become foamy).
Chill for an hour before churning.
Whisk To Butter
Whisk the cream using a hand whisk or a stand mixer. Take it past stiff peaks so that it separates into butter and buttermilk.
Strain the buttermilk away (save it for another recipe) through the muslin cloth, pressing it out firmly so that you're left with the solid butter.
Season And Store The Butter
Fill a bowl with ice water and submerge the butter. Squeezing it until the water goes cloudy, then draining the water and repeating a few times until the water stays almost clear.
Dry the butter and combine it with the salt (if using). It is easiest to do this with your hands.
Roll the butter into a cylinder and store in parchment paper in the fridge. Warm to room temperature before you need to use it so that it spreads!
Make The Dough And Prove
Tip the flour into the bowl of a stand mixer. Tip the salt into one side of the bowl, and tip the yeast in at the opposite side, not letting them come in direct contact.
Start the mixer on a slow speed and add the water. The dough will be quite wet. Turn the speed up to medium and knead for 10 minutes.
Remove the dough from the bowl and shape it into a ball. Wipe the inside of the bowl with a little olive oil and return the dough. Cover with clingfilm or a clean tea towel and leave to prove at room temperature for an hour, or until doubled in size.
Shape The Dough And Prove
Divide the dough into two pieces. Flatten it a little but gently, then fold either side in on itself before rolling it up.
Gently roll the dough back and forth on a surface until the seam is gone and the loaves are about 30cm long. They will be slightly thinner at each end.
Place the baguettes onto a baking tray or a baguette pan. Prove for another hour, until almost doubled in size again.
While the bread is proving, preheat the oven to 220ºC and place a deep roasting tin in the bottom to preheat.
When ready to bake, pour 500ml of water into the roasting tray to create steam in the oven. This will give you a nice crusty loaf.
Place the baguettes into the oven, putting the baguette tray directly onto the shelf, and turn the temperature down to 200ºC.
Bake for 30 minutes, until golden brown all over.
Leave the bread to cool to room temperature (or at least until warm but not hot) before eating with your homemade butter!
Makes two loaves
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