Back to Rustic Baguettes Recipe

Use your browser's print button to print this recipe.
all in good food GE Monogram

Rustic Baguettes Recipe


Ingredients
By Measure
4 1/2 Cups Bread Flour
2 tsp Sea Salt
1 1/4 tsp Instant Yeast
2 Cups Cold Water
 
Preparation

  1. In the bowl of your mixer fitted with a paddle attachment mix all the ingredients together on low speed for 1 minute
  2. Turn the mixer off and let it sit for 5 minutes - it will be kind of lumpy and sticky
  3. Turn back on at medium and mix for 3 minutes, the dough should smooth but still be very sticky
  4. Scrape the dough into an oiled bowl and turn the dough so that it is coated in oil as well
  5. Cover with plastic wrap and put in the refrigerator overnight
  6. Remove dough about 1 hour before baking
  7. Pre-heat oven to 550 degrees or highest setting, place baking stone if using on middle rack and a small pan for water on the bottom rack
  8. After 1 hour flour your counter and hands well
  9. Flour the top of the dough and gently place on counter
  10. Form into a square making sure you are gentle as you dont want the dough to degas
  11. Gently cut into 1 1/2-inch wide strips and gently place on a baking sheet or peel if using a baking stone
  12. Gently slide dough onto baking stone or place baking sheet on middle rack
  13. Pour 1/2 cup of water in pan on the bottom
  14. Bake for 12-18 minutes rotating once half way through
  15. Bread should be golden brown and the crust will be hard when tapped but will soften as it sits
  16. Allow to cool at least 15 minutes before slicing
  17. NOTE: This is a little more of an advanced bread but it can be done with great results by a novice bread maker with a little patience.
  18. NOTE: This is a recipe I have adapted from Peter Reinhart. A great baker of bread.
 


For more recipes from our Chefs, visit www.AllInGoodFood.com