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French Baguettes
Time: 2 hrs 10 mins
Ingredients
- 1 teaspoon active dry yeast
- 2 cups warm water
- 4 -5 cups unbleached all-purpose flour
- 2 teaspoons kosher salt
- 1 egg, beaten and mixed with
- 1 tablespoon cold water
Directions
- 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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