Source: Baking A Moment
Makes: 4 baguettes
Preparation time: 30 minutes
Total time: 3 hrs. and 10 minutes
Tips: Most eat the day of baking.
Crusty French Baguettes
Thin and airy
Ingredients
Preparation
1 1/2 teaspoons active dry yeast
1/4 cup warm water (105-115 degrees)
2 teaspoon kosher salt
16 ounces bread flour
10 ounces cool water (1-1/4 cup)(may not need it all)
-
1. Dissolve yeast in warm water. Set aside. Measure the bread flour into a large bowl and stir in the salt. Make a well in the center of the flour mixture, and stir in the dissolved yeast.
-
2. Add the cool water, a little at a time, while stirring, just until a shaggy dough has formed (you may not need to use all the water). Cover the bowl with plastic wrap and allow to rest for 30 minutes.
-
3. Transfer the dough to a lightly floured work surface, and gently press it into a rectalngle and fold into thirds. Turn 90 degrees and repeat. Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place for 1 to 2 hours, or until doubled in bulk.
-
4. Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1-1/2 inches in diameter), with pointy ends. Place the loaves on a floured towel, cover with oiled plastic wrap and allow to rise for 30-45 minutes.
-
5. Preheat the oven to 450F degrees, and place a pan of water on the bottom rack.
-
6.Transfer to lightly greased baking sheets, or peel sprinkle with fine corn meal or flour. Sprinkle flour on top of loafs, and make 4 elongated slashes down each one with a lame, razor or sharp knife.
-
7. Bake the breads for 35 to 40 minutes, or until crusty and brown. Baguettes should give a hollow sound when tapped. If using convection mode, baking time will be less, around 20-22 minutes.
NOTE: 1) Baguettes, unfortunately are best eaten within a hour of baking.
2) Recipe can be divided for 2 baguettes instead fo 4.
