Baguette tomato basil mozzarella

Serve these mini-baguettes with really ripe brie, camembert or vacherin baguette tomato basil mozzarella for a simple yet decadent lunch. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough.

This should take about five minutes. Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours. Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two.