Sunday, June 12, 2011

Baguettes from scratch!

Homemade French Baguettes
yields four baguettes
adapted from Artisan Breads Every Day, Peter Rein hart
5 1/2 cups unbleached bread flour (I’ve used all-purpose with great results)
1 tbsp coarse kosher salt
2 1/4 tsp instant yeast
2 cups warm water
Prep Day: Combine all ingredients in bowl of mixer, set with paddle attachment, and mix on lowest speed for 1 minute until well blended and smooth.  Dough should form a coarse, shaggy ball.  Let rest, uncovered for 5 minutes.  Switch to dough hook and mix on medium-low speed for 2 minutes.  Dough should be smooth, supple, and tacky but not sticky.  Knead dough by hand on lightly floured work surface for 1 minute, then transfer to a large clean, lightly oiled bowl.  Cover with plastic wrap and immediately refrigerate overnight or up to 4 days.
Dough can also be made without the use of a stand mixer. Combine all the ingredients – start with a wooden spoon then switch to your hands when the flour is incorporated. Lightly knead until all the ingredients are well blended. Let rest for 5 minutes then knead for about 5 more minutes until dough is smooth and slightly tacky.
Baking Day: Remove dough from refrigerator 2 hours prior to baking.  Gently transfer to lightly floured work surface, taking care to release as little gas as possible.  Divide dough into four equal portions. You can also do as I have by removing just enough dough to make one baguette and have a fresh baguette everyday for the next four days from one single batch of dough.Bake for about 45 min, but it depends on the size so make sure to check on them!

Compliments to Ashley Rodriguez- not without salt

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