Rustic Baguettes Recipe
Bread: It's cheap and easy to make. Have some fun.
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Ingredients
By Measure
4 1/2 Cups Bread Flour2 tsp Sea Salt
1 1/4 tsp Instant Yeast
2 Cups Cold Water
Preparation
- In the bowl of your mixer fitted with a paddle attachment mix all the ingredients together on low speed for 1 minute
- Turn the mixer off and let it sit for 5 minutes - it will be kind of lumpy and sticky
- Turn back on at medium and mix for 3 minutes, the dough should smooth but still be very sticky
- Scrape the dough into an oiled bowl and turn the dough so that it is coated in oil as well
- Cover with plastic wrap and put in the refrigerator overnight
- Remove dough about 1 hour before baking
- 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
- After 1 hour flour your counter and hands well
- Flour the top of the dough and gently place on counter
- Form into a square making sure you are gentle as you dont want the dough to degas
- Gently cut into 1 1/2-inch wide strips and gently place on a baking sheet or peel if using a baking stone
- Gently slide dough onto baking stone or place baking sheet on middle rack
- Pour 1/2 cup of water in pan on the bottom
- Bake for 12-18 minutes rotating once half way through
- Bread should be golden brown and the crust will be hard when tapped but will soften as it sits
- Allow to cool at least 15 minutes before slicing
- 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.
- NOTE: This is a recipe I have adapted from Peter Reinhart. A great baker of bread.