Baguettes, Easy Crusty

By MarieR

If you're as much a fan of crisp-crusted baguettes as we are, try our stoneware baguette mold from Emile Henry. Using the mold with this recipe guarantees loaves with a soft, chewy interior and crunchy exterior.
King Arthur Flour October 2014

Ingredients

• 3 cups European-Style Artisan Bread Flour
• 1 teaspoon salt
• 1/4 teaspoon instant yeast
• 1 cup lukewarm water

Preparation

Step 1

Yield: three 14" baguettes.
1) Stir together all of the ingredients in a large bowl. Gently knead everything together for 1 to 2 minutes to make a slightly sticky, rough dough.

2) Place the dough in a lightly greased bowl, cover, and let rest for 2 hours, folding the dough over on itself several times after the first hour, and then after the second hour; this will deflate the dough, redistributing the yeast and oxygen.

3) Cover the bowl, and refrigerate the dough overnight.

4) Transfer the dough to a lightly greased surface, divide it into three pieces, and shape each piece into a 10" x 4" oval.

5) Fold each oval in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, then fold and seal from the opposite side. Gently roll each piece of dough, seam-side down, into a 13" log.

6) Place the logs, seam-side down, into the wells of an Emile Henry stoneware baguette mold.

7) Cover the mold with the lid, and let the baguettes rise until very puffy, about 90 minutes.

8) Preheat the oven to 450°F. Just before baking, remove the lid of the mold, slash the tops of the baguettes several times, and spritz with water. Return the lid to the mold.

9) Bake the baguettes for 20 minutes. Remove the lid, and bake for an additional 5 to 10 minutes, until deep golden brown.

10) Turn the baguettes out onto a rack to cool.