It’s finally baking season! Cool crisp weather outside means I can finally turn on my oven inside. First up is, of course, baguettes!
Baguette (Makes Two)
4 cups Flour
1 teaspoon Salt
1 teaspoon Active Dry Yeast
1/2 teaspoon Sugar
2 cups Warm Water (Aprox. 105 degrees)
4 tablespoons Melted Butter
Measure out the warm water and stir in the sugar then add the yeast. Stir to combine.
Set the yeast mixture aside and allow to proof for 10 minutes.
Put the flour and salt into the bowl of a stand mixer fitted with the dough hook attachment.
When the yeast mixture is ready, pour into the flour with the mixer on low speed.
When the dough is just combined turn it out onto a floured surface. Kneed the dough until smooth adding flour as needed to prevent sticking.
Place the dough into a bowl and cover with a damp towel and leave to rise for an hour in a warm spot.
After the first rise, divide the dough in two and shape each into a long loaf. Set the baguettes onto a buttered sheet pan. Let rise for another hour.
Preheat oven to 475 degrees.
Brush the loaves with melted butter and bake on the middle rack for 15-20 minutes.
Tip: Before you slide the bread into the oven throw about 6 ice cubes into the bottom of the oven. This will create a steamy environment that will give your dough an extra lift while baking.
Kathleen Rear 