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Instructions |
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Mix all ingredients; knead for 5 minutes until dough is smooth and somewhat elastic.
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Turn dough into lightly oiled bowl and cover with plastic wrap. Refridgerate for 12-18 hrs, or at least until dough has doubled in size.
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Punch down dough and turn onto lightly floured surface; knead and shape into 2 baguettes. Cover with a dish towel and let rise 1 1/2-2 hours.
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Preheat oven to 425; place a small bowl with warm water in the oven (leave through baking). Lower heat to 400F and bake bread for 15 minutes, then rotate and bake for 15 more minutes.
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Originally Submitted
1/19/2008
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