French Baguette

For 2 small loaves:
1/8 tsp rapid rise yeast
165 grams water (too low?)
3/4 tsp salt
250 grams all-purpose flour

For 4 small loaves:
1/4 tsp rapid rise yeast
290 grams water – dough should be sticky
1 1/2 tsp salt
500 grams Italian 00 flour (or all-purpose flour)

Add water to yeast in bowl and stir. Add salt, stir. Add flour and mix. Cover bowl with plastic wrap and allow sticky dough to rise for 12 or more hours.

Put dough onto floured surface, flour top and punch down by shaping dough mass into a rectangle. Cut in half (or quarters for 4 rolls), roll dough out into sausage shape and place on cookie sheet that is sprinkled with corn meal or semolina flour. Use scissors to snip diagonal cuts on the tops of the loaves. Let loaves rise for 1 – 1.5 hours.

Turn oven to 550F and place large baking dish with water in it inside the oven.

Spray loaves with water and place in 550.

In 5 minutes open oven and spray loaves with water. 10 minutes into baking spray loaves with water and rotate cookie sheet 180 degrees. Bake 5 more minutes for total 15 minute bake time. Allow loaves to completely cool before cutting.

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