cateory: courses
Baguettes
Reviews: 198
Ingredients:
-
The best thing about these long, thin loaves is that
they’re more crust than bread.
- One 1⁄4-ounce package active dry yeast or
- 21⁄2 teaspoons active dry yeast
- 2 teaspoons sugar
- 1 cup warm water, between 105°F and 115°F
- About 23⁄4 cups bread fl our, plus additional for dusting
- 1 teaspoon salt
- 1⁄2 teaspoon white wine vinegar
- Nonstick spray or canola oil for greasing
- 4 small ice cubes
How to make
Baguettes
Baguettes
- Sprinkle the yeast and sugar over the water in the bowl of a stand mixer or in a large mixing bowl; set aside until foamy, about 3 minutes. (If the yeast does not bubble up, start over—the water was not at the right temperature or the yeast went bad with age.)
- Stir in 2 cups fl our, the salt, and vinegar.
- If you’re working with a stand mixer: Attach the bowl and the dough hook to the mixer and begin beating at medium speed to combine the ingredients. Add the fl our in 1⁄4-cup increments, beating fully after each, until a soft, pliable, smooth dough forms. Continue beating the dough with the hook for 8 minutes.
- If you’re working by hand: Stir in another 1 ⁄4 cup fl our, then dust a clean, dry work surface with fl our and turn the dough out onto it. Kneading all the while, add more fl our in 1 ⁄4-cup increments, working it in by pressing into the dough with the heel of one hand while twisting the mass with the other, constantly moving and repositioning the mass until a smooth, pliable, soft dough forms. Continue kneading for 10 minutes.
- Spray a large bowl with nonstick spray or grease it with a little canola oil dabbed on a paper towel. Gather the dough into a ball, place it in the bowl, and turn it over so the top is coated with some oil. Cover and set aside in a warm, dry, draft-free place until doubled in bulk, until an indentation from your fi nger will not pop back, about 1 hour.
- Gently push your fi st into the dough to defl ate it, destroying its structure without smashing it fl at. Lightly dust a clean, dry work surface with fl our and turn the dough out onto it. Divide in half, then roll each underneath your palms into a baguette about 14 inches long, tapered at the ends.
- Spray a large baking sheet with nonstick spray or oil it lightly with canola oil. Transfer the loaves to the baking sheet, cover with a clean kitchen towel, and set aside in a warm, dry, draft-free place until puffed and about doubled in circumference, about 40 minutes.
- Meanwhile, position the rack in the center of the oven; preheat the oven to 450°F.
- Once the bread has risen a second time, use a clean razor blade or a very sharp paring knife to make three or four diagonal slashes in each loaf, each cut about 1⁄2 inch deep. Cut the bread; don’t defl ate it.
- Place the pan with the loaves in the oven, then throw the ice cubes onto the oven fl oor and shut the door. The steam will turn the bread crisp but keep it moist inside. Bake until lightly browned and hollow-sounding when tapped, about 20 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To store: Cool to room temperature, then keep at room temperature, unwrapped, for 6 hours, or wrap in plastic wrap and store at room temperature for 1 day or freeze for up to 3 months.
Comments for
Baguettes
Baguettes
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