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.