Ok, you got me! Not exactly campervan cooking but this is something I mastered in Lockdown and would be perfect to make ahead so you have a lovely bacon baguette when you wake up in the morning, or a campfire feast of bread and cheese.
Ingredients - Makes four small medium French baguettes
50ml warm water
1 1/2 teaspoons active dried yeast
16oz strong white flour
2 teaspoons salt
450ml cool water
Additional flour for dusting
Start by dissolving the yeast in the warm water. In the meantime combine the flour and salt. Create a well in the middle and add the yeast once it has started to froth. Fold in the flour to the centre gently until combined whilst pouring in the cold water. Keep stirring and adding water as needed, until a shaggy dough forms. Cover in cling film and let it rest for 30 minutes.
Transfer dough to a lightly foured surface and gently press into a rectangle and fold into thirds. Turn 90 degrees and repeat. Place the dough in a large oiled bowl and cover with cling film. Rise in a warm place for 2 hours until it has doubled in size.
Divide the dough into 4 and shape each one into a long loaf about 15 inches long. Place the loaves on a floured towel, cover with oiled cling film and allow to rise until doubled in size, about 30-45 mintues.
Pre-heat the oven to its hottest setting and place a pan of water on. the bottom rack. Uncover the baguettes and place on a lightly oiled baking sheet. Sprinkle with flour and make 4 elongated slashes down each baguette with a razor or sharp knife. Bake in the oven until crusty and brown, around 35 to 40 mintues. The baguettes should sound hollow when tapped.
