Thursday, October 6, 2011

Garlic & Rosemary Baguette

Garlic & Rosemary Baguette
(recipe adapted & modify from the batter baker)


280g bread flour
1 tsp salt
1 tsp instant yeast
180ml warm water

2 cloves Garlic
50g butter
Rosemary (for sprinkle on top of bread)


1) Mix ingredients (A) in a mixer for 3mins.

Shape dough into a ball & proof for 1 hour.

3) Turn the dough out onto a silpat mat & roll it out to a rectangle.
Starting from one of the short ends, roll the dough like a swiss roll. Pinch all edges to seal the dough then place it seam-side down.
4) Proof the dough for 45mins till it doubles in size.

5) With a sharp knife, slash across the top of the dough.

6) Mix ingredients (B) together & pipe on top of bread. Sprinkle more rosemary on surface.

Bake at 200°C for 25mins till the crust is golden brown.

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