1 sachet (7g) fast action yeast
500g strong white bread flour
40g rapeseed oil
150g whole blanched almonds
Bring water to tepid 37° in TM bowl adding yeast in last few seconds
Add flour, salt, oil and almonds
Mix on reverse blade, avoid breaking up almonds, until just pulled together.
Leave to rest in bowl for 30 minutes
Now mix on dough setting for 3 minutes
Set aside, either in TM bowl, or in another bowl, for an hour and a half. I let rest overnight in the fridge. This is a great habit to get into if you have time to finish the process in the morning.
Once doubled in size, tip out onto floured surface and divide into four.
Roll into four long baguette shapes, about 60cm. They will fight you by continuing to spring back so re roll until you get them thin and long.
Braid each one in turn and place on parchment on a baking sheet.
Set aside to rise again – about an hour.
Bake in 220°C/450°F oven for 25-30 minutes. I baked in roasting aga for 30 minutes.