Directions: |
Directions:1.To make the starter mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.
2. To make the dough, mix and knead everything together by hand or stand mixer to make a soft, somewhat smooth dough, It should be cohesive, but the surface may still be a bout rough, If you're using a stand mixer knead for about 4 minutes on medium-low speed (2 on a Kitchen Aid); the finished dough should stick a bit at the bottom of the bowl.
3. Place the dough in a lightly greased medium-sized bowl. cover the bowl, and let the dough rise for 90 minutes, Gently deflating it, folding the edges into the center and turning it over, after 45 minutes.
4. Turn the dough out onto a lightly greased work surface. Gently deflate it and divide it into three equal pieces.
5. Rounding each piece of dough into a rough ball by pulling edges the into the center. Cover the dough with slightly greased plastic and let rest for 15 minutes; or up to an hour.
6. Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough around and repeat; fold, then flatten.. Repeat this whole process again; the dough should have started to elongate itself.
7. With the seam side down, cup your fingers and gently roll the dough into a 16 inch log. Your goal is a 15" baguette , so 16 " will allow for the slight shrinkage you will see. Taper each end of the log slightly to create the baguette's typical pointy end.
8. Place the logs, seam side down, onto a lightly greased or parchment lined sheet pan or pans. Cover them with lightly greased plastic wrap, and allow the loaves to rise until the are slightly puffy. The loaves should certainly look lighter and less dense than when you first shaped them but won't be anywhere near doubled in bulk This should take about 45 minutes to an hour at room temperature.
9. Toward the end of the rising time, preheat your oven to 450ºF with a cast iron pan on the floor of the oven or the bottom rack. If you are using a baking stone, place the stone on the middle rack. Start to heat 1½ cups of water to boiling.
10. Using a bakers lame (a special curved blade) or sharp knife held at a 45º angle, make 3 - 5 long lengthwise slashes in each baguette. If you plan on baking the baguettes on a baking stone, gently slide the parchment with the baguettes onto the stone, or place baking pan on the middle rack without the stone.
11. Carefully pour the water into the cast iron pan and shut the oven door quickly. The boiling water will help the baguettes rise, and give them a lovely, shiny crust.
12. Bake the baguettes for 24 - 28 minuets or until they are a very deep golden brown,
Remove them from the oven and cool the on a rack or, for the very crispiest baguettes, turn off the oven off, crack it open about 2", and allow the baguettes to cool complete in the oven, until both baguettes and oven are at room temperature.
13. Store left over baguettes in a paper bag overnight; freeze for longer storage. Thaw and reheat just before serving. |
Personal
Notes: |
Personal
Notes: *We recommend our unbleached all-purpose flour for this recipe, as its protein level and other attributes closely mimic the flour used by French bread bakers. Feel free to use unbleached bread flour, if you like; there's no need to adjust the amount of liquid, the dough will simply be a bit stiffer.
*To make demi baguettes: Divide the dough into 6 pieces. Shape each piece as you would for a classic baguette, rolling them into 7" to 8" long loaves.
Source: King Arthur Floour
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This recipe for CLASSIC BAGUETTES is from