Garlic & Rosemary Baguette

  

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

Ingredients
(A)

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

Rosemary

(B)

2 cloves Garlic

50g butter

Rosemary (for sprinkle on top of bread)

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

2) 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.

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