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Classic French White Bread
makes 2 loaves

23g fresh yeast
600g luke warm water
25g EV olive oil or melted unsalted butter
870g strong flour + extra for rolling
15g fine sea salt

Weigh the yeast and water into a large mixing bowl and whisk until the yeast is dissolved. Add the fat and about ½ a cup of flour and whisk well. Put in a warm place until it starts to bubble.

Add the flour and using the dough hook knead the dough for a minute and then add the salt. Knead for about five minutes, cut lengthwise and shape into two long baguettes and place them on baking sheets covered with silicon mats. Dust the top and make shallow slashes in the top of the loaves to get the traditional baguette appearance and set to one side to prove.

pre heat oven to 220°C
Bake until golden and crusty, cool on racks.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.