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Baker's Hat Baguette By Chef Tejasvi Chandela

Tejasvi Chandela
Baker’s Hat Baguette is a novel version of the French classic. Chef Tejasvi Chandela shares the recipe for this uniquely-shaped bread.

Serves

4

Cooking Time

20-22 Min

Meal Type

snacks

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

    • 1 tbsp dry yeast

    • 1 1/2 cup lukewarm water

    • 1/2 tsp castor sugar

    • 3 1/2 cup all-purpose flour

    • 1/2 cup whole wheat flour

    • salt to taste

PREPARATION

  1. 1

    Activate the yeast by mixing it with warm water and castor sugar.

  2. 2

    Mix all-purpose flour, wheat flour, salt and activated yeast in a bowl.

  3. 3

    Knead the mixture into a dough and ferment it for 30 minutes at room temperature.

  4. 4

    Knock out the air from the dough and roll it using a rolling pin.

  5. 5

    Cut the rolled dough in the shape of a baker's hat using knife.

  6. 6

    Place the dough hat on a lined baking tray and make the design of your choice using all-purpose flour and stencil.

  7. 7

    Bake the baguette at 180 C for 25-30 minutes in a preheated oven.

STEP BY STEP