French Baguettes

poniedziałek, 27 stycznia 2014

1 In a small bowl dissolve yeast in 1/2 cup warm water.
2 Stir with a fork.
3 Set aside for 10 minutes.
4 Combine the flour and salt.
5 Add the yeast mixture, and stir in the remaining 1 1/2 cups water.
6 Mix the dough until it is sticky enough to knead.
7 On a lightly floured board, knead for 6 to 10 minutes; the dough should be sticky and smooth.
8 Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about 1 hour.
9 Punch down the dough and divide into 4 pieces.
10 Roll each into a ball and shape into a baguette.
11 Transfer the loaves to a lightly greased baking sheet or baguette pan and let rise until nearly doubled.
12 (I use 2 baking sheets, with 3 smaller loaves per sheet).
13 Preheat the oven to 450 degrees.
14 Brush the baguettes with the egg-water mixture.
15 Score the loaves diagonally across the top with a sharp knife.
16 Pour 2 cups of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture.
17 Bake the baguettes for 15 minutes, and then lower the temperature to 400 degrees and bake for 5 to 10 minutes more, until golden brown.
18 Remove from the oven and cool on a rack before slicing.
19 Occasionally I burn the bottom of the bread, in which case I scrape it off with a sharp serrated knife and it remains my secret!

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