Directions: |
Directions: In a small bowl, whisk together yeast and warm water until creamy. In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer on low speed, slowly add the water/yeast mixture. Mix until smooth, elastic dough forms, 5-8 minutes. Remove the dough hook, cover the bowl with plastic wrap and let the dough rise in the refrigerator for 8-24 hours. Grease a double baguette pan and lightly sprinkle with cornmeal. Divide the dough into two 12" x 6" rectangles. Form the dough into baguettes by folding the long edge of one rectangle over to meet the other edge and pinching the seam to seal. Roll up into a log, flatten, fold, and pinch again. Continue 2 or 3 times more until you have a baguette long enough to fit your pan. Repeat with the remaining dough.
Transfer baguettes to the prepared pan, laying each seam-side down. Cover with plastic wrap and refrigerate overnight. Poke the refrigerated dough with your finger. If the indentation holds, you’re ready to bake. If dough bounces back, let it sit in a warm spot until the indentation holds. Then preheat the oven to 375º. Lightly flour the top of each baguette. With a razor blade or very sharp paring knife, score the top of each baguette lengthwise 3-4 times. Place the pan in the center of the oven and bake until crusty and golden, about 30 minutes. Makes 2 baguettes. |
Personal
Notes: |
Personal
Notes: Authentic flavor of real baguettes found in sidewalk markets in Paris. Mai oui. Oh, and, quite often these baguettes are sold on the street alongside a fully-feathered duck hanging dead upside down! The French – what can I say…but the smell, the taste - magnifique!!!
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This recipe for Crispy French Baguettes is from