* Exported from MasterCook *
Bread, French Baguettes Made at Home
Recipe By :BEETA HASHEMPOUR
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Posted
Side Dish Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups bread flour -- plus more for dusting
1 3/4 tsp salt
1 1/2 tsp active dry yeast
1/2 cup warm water -- (110F)
1 1/2 cups iced cold water
olive oil -- for greasing
To a small bowl, add the active yeast. Follow with the warm water and
give the mixture a gentle stir. Let this mixture rest for 5 minutes.
Combine the yeast mixture with the rest of the ingredients (flour,
salt, cold water) in the bowl of a stand mixer on low speed with the
paddle attachment. Let the dough mix for approximately 1 minute. Let
the dough rest for 5 minutes, then mix again on low speed for another 1 minute.
Grease your work surface with some olive oil. Turn out the dough onto
the oiled surface. Now, grab one end of the dough and stretch it out
before bringing the flap in towards the center. Repeat this step for
the remaining 3 sides of the dough to create a square pocket shape
with a total of 4 flaps that have been folded into the center. Turn
the dough over so that all the flaps are facing downward and the
smooth side of the dough is facing upward. Let the dough rest for 10
minutes. Repeat this step with the stretching and folding, then 10
minute rest, 2 more times.
Grease the mixing bowl with olive oil, then transfer the dough to the
bowl. Cover the bowl with a sheet of plastic wrap; refrigerate the
dough overnight. Note: Dough can be refrigerated for up to 4 days.
The next day, place the covered bowl of dough out on the counter 1
hour prior to baking. Preheat the oven to 525F. Place a heavy pan
(cast iron preferably) on the lowest rack in the oven to preheat with the oven.
After an hour, very gently turn the dough out onto a greased work
surface. You want to do this as carefully as possible so as to not
disturb the bubbles in the dough. Gently shape the dough into a
slight rectangle (just so that it's a little bit bigger than a
square). Next to the greased area, sprinkle some flour on your work surface.
Now take a pizza cutter, and cut one strip of dough off the
rectangle. Gently roll this strip of dough onto the floured area of
your work surface so that the entire surface area of the dough is
dusted in flour. Transfer the strip to a baking sheet or a baguette
pan. Note: You should ideally end up with 4 baguettes (a couple of
them can be smaller and the other two larger, or all of them can be
medium sized - your choice!). Each strip of dough should measure
about 13" long. If you can't fit all 4 strips of dough onto the
baking sheet, then bake the ones you can and loosely cover the
remaining dough with a sheet of plastic wrap while the other dough bakes.
Open the oven door and cover the glass with a towel. Very carefully
add half a cup of warm water to the cast iron pan to create steam.
Place your baking sheet into the oven on the middle rack, then remove
the towel. Lower the temperature to 475F and bake the baguettes for
16 to 20 minutes until golden brown (baking time will depend on the
size of the baguettes). Cool the baguettes on a wire cooling rack.
Source:
"Adapted from Peter Reinhart"
S(Internet Address):
"http://www.monpetitfour.com/french-baguettes/";
Yield:
"4 loaves"
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Per Serving (excluding unknown items): 140 Calories; 1g Fat (4.3%
calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 235mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat.