Fresh Baguette

[s'kat]

Fresh Baguette

Serves 12 as Side.

I've made this recipe for quite sometime now. I think it may have come from an old issue of Gourmet or Bon Appetit, but I can't remember.

• 1 packet active dry yeast (2 1/4 teaspoons)
  
• 1 tsp sugar
  
• 1-1/2 c water (105°Ð115° F)
  
• 4–4 1/2 cups unbleached all-purpose flour
  
• 2-1/2 tsp salt
  

In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.

Stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough.

On a lightly floured surface knead dough with lightly floured hands until smooth and elastic (about 7 minutes), kneading in enough of remaining 1/2 cup flour to keep dough from sticking.

Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise (bowl covered with plastic wrap and placed in draft-free area) until doubled in bulk, about 1 1/2 hours.

Preheat oven to 475-500-degrees.

Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. You can also form individual mini-loaves. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes.

(Baguette may be made up to this point 4 hours ahead and chilled.)

Make 3 or 4 diagonal slashes on loaf with a razor and lightly brush top with cool water.

Bake loaf in middle of oven 30 minutes, or until golden and sounds hollow when tapped, and transfer to a rack to cool.

Notes: For a chewy interior and perfect, crusty exterior, place a dutch oven filled with water in oven as it preheats for about an hour.

The humid enviroment will ensure the texture comes out right.

Baking stones don't hurt either.

If you don't want to put water into the oven, you can use a spray mister to keep the enviroment moist. Spritz only during the first half of baking time.

Keywords: Bread

( RG324 )