French Baguette
We went on a food market tour in Paris, during which our guide informed us that if you had more ingredients than the four below, you couldn’t claim your loaf as a baguette. I’m not sure how close to a true French baguette this recipe comes, but at least I have the ingredients right.
Servings: 2 medium loaves
Ingredients:
10 oz (1 ¼ cup) very warm water
420 G. (3 ½ cups) bread flour
1 t. salt
2 ½ t. yeast
Instructions:
1. Combine all ingredients in bowl of a standing mixer, fitted with a dough hook.
2. At low speed, mix ingredient until the flour is moistened, then increase the speed to medium and mix for 7 minutes.
3. Remove the dough from mixing bowl onto a floured surface and knead briefly. If the dough is very sticky, add a tablespoon of flour and knead in until it is smooth, and slightly sticky.
4. Form the dough into a ball, then place in an oiled bowl. Cover with oiled plastic wrap and place in a warm, draft-free spot until the dough has doubled in size, about 1 hour.
5. Pour dough out of bowl and divide in two. Form each portion into 12” long loaves and place on a baguette loaf pan or cookie sheet.
6. Cover with a clean towel and return to the warm, draft-free spot. About 20 minutes into the rise time, preheat oven to 450 degrees. When dough has doubled in size, about ½ - ¾ hour, place in preheated oven and bake for 20-25 minutes until beginning to brown (this bread does not get golden – but does get somewhat browned).