Bread: French Bread Baguette

Photo by Liz G.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 21

    oz water, lukewarm (100F-115F)

  • 2

    tsp active dry yeast

  • 32

    oz bread flour

  • 4

    tsp salt

Directions

1. Preheat oven to 500F. 2. Stir the yeast into the warm water and let proof until foamy, about 5-10 minutes. Mix together the flour and the salt. 3. Add the proofed yeast and water to the flour mixture. Mix with a spoon or spatula. 4. When mixing with a spoon is no longer effective, turn the dough onto a lightly floured surface and start kneading. Add only as much flour to the surface as needed. Don't add too much or the texture will become too dense. Knead the dough for 5-10 minutes until it is smooth and elastic. 5. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature until doubled in bulk. 6. Punch down the dough. Scale it into four 12.5 oz portions. Reserve the rest of the dough as pre-ferment for the next time you make baguettes. It can be frozen. 7. Do an initial shaping- 2 letter folds. Let dough rest for 15-20 minutes while you prepare the sheet pan. 8. Do the final shaping. 8. Cover with plastic wrap and let rise at room temperature until a light finger poke in the dough almost disappears. The dough should be noticeably increased but not too puffy or wrap completely and retard in the refrigerator overnight. 10. When the dough is proofed, slash the tops and put in the oven. If it was refrigerated, bake directly fro the refrigerator. Bake 20-25 minutes.

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