RECIPE MAX TOBIAS, REBECCA OLIVER AND DAISY TERRY PHOTOGRAPHS MATT RUSSELL
“Baguettes need a drier dough that’s been seriously well rested, so you have maximum stretch when you need to shape them. This takes an extra day, but it’s worth it. In the bakery we make a bread porridge for the dough, but you could use anything you have left over – porridge, overnight oats, cooked bulgur wheat or even cooked rice – as long as it has a soft consistency (slightly reduce the salt in the recipe if your porridge is already salted). The baguettes are best eaten straight from the oven, dipped in a mixture of butter, Boursin soft cheese and extra salt.”
MAX TOBIAS, REBECCA OLIVER AND DAISY TERRY, CO-FOUNDERS, THE DUSTY KNUCKLE BAKERY
THE RECIPE
Makes 4 baguettes, each serving 2
Hands-on time 1 hour, plus a week to make the starter, 8-10 hours resting, overnight chilling and 1 hour proving Oven time 18 min Useful to have Digital thermometer; dough scraper; baking stone
You’ll need to make your starter first, which takes a week to be ready.