RCI-BR.001.0069.001
Baguette
French Cuisine | Bread The is a variety of bread distinguishable by its much greater length than wi
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- active dry yeast1 1/4 teaspoons
- (2 ounces) very warm water (105-115°F)1/4 cup
- (18 ounces) unbleached all-purpose flour4 cups
- salt2 1/4 teaspoons
- (10 1/2 ounces) cool water (75°F)1 1/4 cups
Method
1
Forming the dough
2
* Using a fork, stir together the yeast and warm water in a small bowl until the yeast dissolves. Let stand for 3 minutes.
3
* Combine the flour and salt in a large bowl.
4
* Mix the cool water, yeast mixture and flour gently with your fingers to form a mass.
5
* On a lightly-floured work surface, knead for 5 minutes. The dough should now be supple and resilient.
6
* Cover the dough with plastic wrap or a light towel.
7
* Let the dough rest for 25 minutes - this period is called the autolyse.
8
* Knead the dough for 6 - 8 minutes. Overkneading could make an overly tough dough; you're looking for a dough that is smooth and stretchy.
9
The first rise
10
* Lightly oil a bowl, and turn the dough in the bowl to coat it with oil. Cover the bowl with a tea towel.
11
* Let rise at room temperature (75-77°F) for 1 1/2 - 2 hours (until the volume doubles).
12
* Gently deflate the dough. Fold it over itself , then reshape into a ball. Cover again with a tea towel.
13
* Let rise for 1 1/4 hours or until it doubles again.
14
* Once again, gently deflate the dough. Reshape into a round and cover, letting it rise for about 1 hour.
15
Shaping the loaves
16
* On a lightly floured surface, divide the dough into 3 equal pieces (about 10 ounces each).
17
* Take one piece and gently stretch into a rectangle, leaving some large bubbles in the dough.
18
* Fold the top third down and the bottom third up.
19
* Form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm.
20
* Fold the dough over about a third of the way each time, seal the length of the loaf, then repeat.