Foccacio and Baguette from Leah

By saraneddie

Ingredients

• 3 3 3 cups Better for Bread Flour
• 1 1 1 tsp. Kosher salt
• 1 1 1 tsp. dry yeast
• 1/2 1/2 1/2 tsp. sugar
• 1 3/4 1 3/4 3/4 cups water (tap water temp)

Preparation

Step 1

combine flour, salt, sugar and yeast in a large bowl. Slowly add water. Mix with wooden spoon. If dough is very watery add 1/2-1 cup more of flour to form a soft and almost sticky dough. Knead about 10 minutes. Place dough in an (?olive) oiled bowl (I use the ame bowl I just mixed, no sense making another bowl dirty) cover and let rise at least 4 hours or better if over night OUT OF FRIDGE. (The dough ferments like a sourdough) If you don't use dough after 10 hours place in plastic bag in the fridge.

When ready to use:

Foccacio KEEP DOUGH OUT OF FRIDGE: Sprinkle cornmeal on rectangular pan. Stretch dough to size of pan. Let rise about an hour covered. Dimple dough. Sprinkle olive oil on top.Sprinkle salt on top. ADD frozen cube basil, fresh minced garlic (parsley rosemarry, onions) Place in 400 deg oven. Spritz oven with water. bake until golden brown and crispy.

Baguette: keep in FRIDGE overnight