Home Culture #EurocampAtHome – Bake your own crusty French Baguettes

#EurocampAtHome – Bake your own crusty French Baguettes

by Francesca 24th March 2020
Children carrying fresh bread from the bakery

Over the next few weeks, we’re going to share with you ways to experience all the fun of a Eurocamp holiday from the comfort and safety of your own home.

We’re starting with a recipe for homemade baguettes. All the family can get involved in baking them, you can enjoy the end result together, and they’re almost as good as the baguettes from our on parc bakeries.
home made baguettes the end result
Best served with a chunk of brie on a picnic rug in your garden (or living room!).

You’ll need:

Ingredients

  • 50ml warm water
  • 1.5 teaspoons yeast
  • 455g bread flour
  • 2 teaspoons salt
  • 285ml cool water
  • Olive oil
  • Extra flour for dusting

Equipment

  • Large mixing bowl
  • Jug
  • Baking tray
  • Sharp knife
  • Cling film
  • A clean tea towel

Cooking time:40 minutes

Preparation time:30 mintutes

Resting time:2 hours

Instructions

    1. Dissolve the yeast in the warm water (if you’re struggling to get hold of bread yeast, winemaking yeast works too, just add a teaspoon of sugar to your water)

Baguette making - dissolve the yeast

    1. Mix the flour and salt together in a large bowl, and make a well in the centre
    2. Pour the yeast mixture into the well, and stir it in gently
    3. Add the cool water gradually, stirring until it forms a shaggy dough
    4. Cover the bowl in cling film and leave it to rest for 30 minutes
    5. Cover a clean surface in flour and tip your dough on to it
    6. Shape it in to a rectangle, then fold it into thirds
    7. Rotate the dough 90 degrees and fold into thirds again
    8. Lightly oil your bowl and place the dough back in it
    9. Cover the bowl in cling film and leave to rise in a warm place for 1-2 hours
    10. Divide the dough into four portions, then shape each one into a long loaf with pointed ends
    11. Place the loaves on a clean, floured towel and leave to rise for another 30-45 minutes

Lay the loaves on a floured towel and cover with clingfilm

  1. Preheat the oven to 220 degrees (Gas mark 7), and put a baking tray filled with water in the bottom (this creates steam which helps make your loaves crusty)
  2. Score each loaf with a sharp knife to give it the traditional baguette appearance
  3. Bake in the oven for 35-45 minutes, or until they’re crusty and make a hollow sound when tapped

Share pictures of your loaves (and the fun you have getting messy in the kitchen!) using the hashtag #EurocampAtHome on Twitter, Facebook, or Instagram.

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