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french baguettes
Nb persons: 2
Yield: 1
Preparation time:
Total time:
Source:
| Hands-on time: 15 mins. to 20 mins. Baking time: 22 mins. to 28 mins. Total time: OVERNIGHT, 11 hrs 37 mins. to 15 hrs 48 mins. Published: 01/01/2010 starter | |
| 1/2 cup | cool water |
| 1 cup | Unbleached All-Purpose Flour |
| 1/8 teaspoon | active dry yeast |
| dough | |
| • All of the starter | |
| 3 1/2 cups | Unbleached All-Purpose Flour |
| 1 cup | lukewarm water |
| 1 1/2 teaspoons | salt |
| 1/4 teaspoon | active dry yeast |
directions
1) Mix the starter ingredients till smooth, cover, and let rest at room temperature overnight.
2) Next day, mix the starter with the remaining ingredients, kneading until the dough is nice and springy, but not totally smooth. Place the dough in a lightly greased bowl, cover, and let it rise for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
3) Divide the dough in half, and shape each half into a rough oval. Wait 15 minutes, then fold each oval lengthwise, sealing the edge, and use cupped fingers to gently roll each piece into a long (about 17") log. Place the loaves onto a lightly greased or parchment-lined pan, cover, and let them rise* till they're puffy but not doubled, about 2 to 2 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F. VERY gently, use a sharp knife or razor blade to make three diagonal 1/3"-deep slashes in each loaf. Mist the loaves heavily with warm water. Bake the baguettes for 22 to 28 minutes, till they're golden brown. Take the baguettes off the pan and place them right on the oven rack. Turn off the oven, crack the door open about 2", and let the baguettes cool completely in the oven.
*For extra-crisp baguettes, cover the shaped loaves, let them rise for 30 minutes, then refrigerate overnight. Next day, take them out of the refrigerator and let them rest at room temperature, covered, for about 3 hours, or until they're nice and puffy. Then bake as directed above.
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