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In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with water, leave to rise for 1 hour.
Method for filling
Heat 2 tbsp butter fry 1 chopped onion till soft add2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp all spice, 1 cup milk, cook till thick, mix in 1 1/2 cup shredded chicken add 4 chopped green chilies and 2 tbsp coriander leaves, remove and cool filling now roll the dough to a rectangular shape, snipped the edges sides with scissor on knife, put filling in the centre and fold each side so they overlap each other the filling will show slightly, brush top with 1 beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes.
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INGREDIENTS
- Ingredients for dough
- 16 ounces or 4 cups
- 1 tbsp
- 2 tbsp
- 1tsp
- 4 tbsp
- 1+1
- 1tsp
- Ingredients for chicken filling
- 1 1/2cup
- 1
- 1tsp
- 1tsp
- 2 tbsp
- 4
- 1tsp
- 2 tbsp
- 2 tbsp
- 1cup
- as required
DIRECTIONS
Method for doughIn a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with water, leave to rise for 1 hour.
Method for filling
Heat 2 tbsp butter fry 1 chopped onion till soft add2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp all spice, 1 cup milk, cook till thick, mix in 1 1/2 cup shredded chicken add 4 chopped green chilies and 2 tbsp coriander leaves, remove and cool filling now roll the dough to a rectangular shape, snipped the edges sides with scissor on knife, put filling in the centre and fold each side so they overlap each other the filling will show slightly, brush top with 1 beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes.
In a bowl mix all the " day before" contents together thoroughly with a wooden spoon. The dough will form a stiff ball. Cover with plastic wrap and allow to sit on the counter overnight or 12 -16 hours. The next morning place this pre fermented mixture into a larger bowl. Add in the water, honey and instant yeast. Mix with a wooden spoon till the mixture becomes smooth and wet. Allow to rest for 10 minutes uncovered.
Add in the salt and half the flour; mix well. Sprinkle some flour onto a flat surface and pour the dough out on top. Begin to add more flour and knead the dough. Slowly adding more flour till the dough no longer sticks to your hands. Add only a tablespoon of flour at a time. Knead the dough for 8 minutes or till the dough becomes smooth and elastic.
Pour a tablespoon of oil into a clean bowl and place the kneaded dough into the bowl. Turn over a few times to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for about 1 1/2 hours or till the dough has doubled in size. Pour out the dough and cut into 2 equal sizes. Press down with your fingers to remove some of the gas.
Cover with plastic wrap again for 15 minutes. Now, start to roll the dough like a jelly roll. Be sure that the roll is tight. Pinch the seam closed and then roll with the palms of your hand to make a log shape about `12 inches long. 
Sprinkle two lines on a piece of parchment paper with cornmeal. Place the baguette breads onto each line of cornmeal. Cover with plastic wrap and allow to rest for 1 hour. Place your baking stone into the middle shelf of the oven. Place a cast iron pan onto the bottom of the oven and turn on the oven to 425 degrees. Just before placing the dough into the oven bring a cup and a half of water to a boil. Remove the plastic wrap and with a sharp knife make 6-7 slashes on top of each loaf. Place onto the hot baking stone and pour the boiling water into the cast iron pan. Close the door and allow to bake for 25 minutes or till golden brown. To see if the baguettes are done. Tap the bottom of the loaf and if it sounds hollow it's baked. Place onto a wire rack and allow to cool.
