¼ teaspoon instant yeast (little more than 1/2 with whole wheat) active dry ok
1 ½ cups lukewarm water
Instructions
In a large bowl, stir together the flour, salt, sugar, and yeast. Add the
water and, using a wooden spoon, mix until your dough comes
together into a ball leaving no dry flour behind. The dough might be a
little sticky which is ok.
Cover the bowl and let it sit at room temperature for a minimum of 12
hours but up to 18. It's ready when the surface of the dough is dotted
with bubbles and the dough has more than doubled in size. After 18
hours, you can continue the shaping and baking process, or place the
dough in the fridge for up to 2 days.
Generously dust your work surface with flour. Scrape the dough out
of the bowl. Knock out the air by pulling the dough from the outside
in towards the center for a few times (see video above for step-by-
step directions).
Divide the dough in 2 pieces,. Fold the dough inwards from the sides
and pinch in the center. Bring the top of the dough towards the
center and then the bottom. The dough will resemble a chunky
rectangle. This will make it easiest to shape later.
Turn the dough over, seam side down on a floured surface and cover
with cling wrap and a kitchen towel. Allow to proof on the counter for
about 60 minutes.
Place a kitchen towel on a flat baking tray and generously dust with
flour. Set aside.
Turn the dough over, seam side up. Bring the top side down to the
center of the piece of dough and push down with your fingers to stick
it. Now do the same with the bottom side bringing it into the center to
meet the top piece of dough.
Now using your fingers bring the top side of the dough down to meet
the bottom side and press together to pinch the seam.
Turn the dough over on your counter and using both hands, gently
roll out your baguette moving your hands away from each other. Once
you get to the ends of the baguette, put on more pressure and roll
the ends into points. The dough should measure around 14 inches at
this stage.
Gently place the dough on the towel, seam side up. If the dough is
sticky, dust the top lightly with flour. Cover the baguettes gently with
cling wrap and another kitchen towel on top. Set aside and proof for
roughly 45 minutes to 1. Place a pan of water in the oven on bottom
rack if you want.
Half an hour before the end of the second rise, preheat the oven to
450°F, with a rack in the center. Line a baking tray with parchment.
Carefully roll your proofed baguettes over one at a time. Gently lift
and place on the baking tray, seam side down, giving a little stretch
to the dough to lengthen the baguette to about 17 inches. Straighten
the baguette with your hand before scoring the bread with a sharp
blade or knife.
Bake the baguettes for 20-25 minutes, until the crust is golden
brown. Cool on the pan for at least 30 minutes before cutting and
enjoying.
Originally Submitted
2/1/2024
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