Папки: Baking
Ingredients:
2 1/4 tsp active dry yeast
1 cup warm water (110-115F)
3 1/2 cups all purpose flour plus more for dusting
2 tsp salt
1. Preheat oven to 400F
2. In a large bowl, mix yeast into the water and let sit 5 minutes. Add 3 cups of the flour and the salt. Mix until combined.
3. Knead until dough is smooth and elastic. Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise until doubled in size, about 1 hr.
4. Punch down the dough and divide it into two pieces. Roll each piece into a foot-long loaf.
5. Place the loaves side by side, about 3-4 inches apart, on a baking sheet lined with floured parchment paper.
6. Cover with plastic wrap. Let the loaves rise for about 30 min and remove plastic wrap. Using a sharp knife, score the top of each loaf, making diagonal slits that are approximately 1/2 inch deep.
7. Place baguettes in oven. Reduce heat to 375F and bake until golden brown, about 20-25 min. The inside of the bread should read close to 210F on a thermometer when it is done.
8. Remove from the oven and spritz with water.
2 1/4 tsp active dry yeast
1 cup warm water (110-115F)
3 1/2 cups all purpose flour plus more for dusting
2 tsp salt
1. Preheat oven to 400F
2. In a large bowl, mix yeast into the water and let sit 5 minutes. Add 3 cups of the flour and the salt. Mix until combined.
3. Knead until dough is smooth and elastic. Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise until doubled in size, about 1 hr.
4. Punch down the dough and divide it into two pieces. Roll each piece into a foot-long loaf.
5. Place the loaves side by side, about 3-4 inches apart, on a baking sheet lined with floured parchment paper.
6. Cover with plastic wrap. Let the loaves rise for about 30 min and remove plastic wrap. Using a sharp knife, score the top of each loaf, making diagonal slits that are approximately 1/2 inch deep.
7. Place baguettes in oven. Reduce heat to 375F and bake until golden brown, about 20-25 min. The inside of the bread should read close to 210F on a thermometer when it is done.
8. Remove from the oven and spritz with water.
