- 1 kg Type 405 flour
- 20 g fine sea salt
- 12 g malt extract
- 30 g fresh yeast
- 560 g cold water
- 50 ml good quality olive oil
- Mix the flour, salt and malt extract in a bowl. Crumble in the fresh yeast and add the water and olive oil.
- Knead the mixture for 12–14 minutes in a food processor on a low speed until a smooth dough forms. Mix the dough for a further 5–7 minutes on a medium speed. The dough should now be soft and stretchy. If not, knead it some more. Cover the bowl and leave the dough to rest for 1½ hours at room temperature, protected from drafts.
- Preheat the oven and the baking tray to 250°C/230°C fan. Ideally, turn the baking tray upside down to make it easier to position the baguettes.
- Divide the dough into 9 parts and shape them into long strands. Braid three strands for each plait. Place the plaits on another lined, upside-down baking tray, cover and leave to rest for 45 minutes.
- Brush the braided dough with water and transfer them on the baking paper to the hot baking tray. Using a spray bottle, spray the oven generously with water, quickly close the door and bake for 12–15 minutes.
- Leave to cool on a wire rack and serve.
Recipe: Heike Meyers