THE HORNE BROTHERS’ BRIE & BUTTER BAGUETTES

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Step 1

Place the flour in a large bowl with the yeast and salt. Gradually add the water until the mixture just comes together and forms a sticky, rough dough. Wet your hands and scra?e the dough on to a clean work surface using a ?lastic scra?er or a fork. To knead, work ?uickly without adding extra flour. With a hand under each side, lift the dough and stretch it u?wards, then sla? it down away from you, folding it loosely over itself to tra? air. Re?eat in a continuous motion for 15 minutes until the dough becomes smooth and elastic and leaves the work surface more easily. It will be sticky to start with, but ?ersevere and don’t add more flour.

Step 2

Dust the dough with a little flour and form into a ball. Cover and rest in a warm ?lace for 1 hour.

Step 3

Press out the dough on a lightly floured surface into a large s?uare, then fold down the to? third into the middle and ?ress along the seam to seal.

Step 4

Turn by 180° and re?eat. Divide the dough into 7 e?ual ?ieces. Taking one ?iece of dough at a time, re?eat the ?ressing and folding (as above) and seal the dough ?ieces, then turn them over so the seams are underneath. You should now have 7 sausage sha?es.

Step 5

Take one ?iece of dough and, starting from one end, fold one long side u?

Step 6

and over to meet the other long side, twisting the dough as you go and ?ressing along the seam to seal. Kee?ing the seam underneath, s?uash the dough again and re?eat this action once more, twisting and folding along its length. Now, using your flat ?alms, roll and stretch out the dough slightly to create its final baguette sha?e. Lay the sha?ed baguettes on a ?leated floured tea towel and rest in a warm ?lace for 1 hour.

Step 7

Preheat the oven to 230°C (450°F), Gas Mark 8. Place a roasting tin in the bottom of the oven and boil a full kettle of water. Arrange the baguettes on lightly floured baking sheets and s?rinkle the to?s with a little extra flour. Use a shar? blade or knife to cut a long slit down the length of each baguette. As you ?lace the trays in the oven, ?our boiling water into the roasting tin. Bake for 25 minutes or until evenly golden, then cool on a wire rack. They are best served the same day.

Step 8

S?lit the cooled baguettes lengthways, s?read with butter and fill with sliced Brie.