Baguette

Baguette

Yield: Makes 2 loaves of bread

Side

Ingredients

  • 1 pkg. dry active yeast, divided
  • 1½ cups warm water
  • 3¾ to 4½ cups flour, divided
  • 1½ tsp. salt
  • 2 Tbsp. cornmeal
  • Oil to grease bowl
  • 1 cup hot water

Instructions

  1. In a small bowl, dissolve the yeast in ½ cup of warm water. Pour the remaining water into mixer bowl and add 1 cup of the flour and salt. Add the yeast mixture and enough flour to form a soft dough. Turn the dough out onto a lightly floured surface and knead for 10 minutes.
  2. Grease a large bowl with oil and drop the dough in, turning to coat the top. Cover with plastic wrap and let rise until double in size, about 45 minutes.
  3. Punch the dough down and divide it in half. On a lightly floured surface, knead each half several times and roll into a snake, about 18 inches long. Pinch out any air bubbles, then place the snakes on a cookie sheet coated with cornmeal. Cover and let rise for 1 hour.
  4. Preheat the oven to 425 degrees. Place a metal pan on the bottom rack and pour 1 cup of hot water into the pan (this will create steam to give your bread a crunchy crust). Make 4 diagonal ¼-inch cuts in the top of each loaf.
  5. Bake for 20-23 minutes. Remove from oven and cool.

Notes

Equipment you will need: measuring cups and spoons, bowls, mixer bowl, mixer, plastic wrap, cookie sheet, metal baking pan and a knife.

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