With thanks to Mirelle Guiliano and her lovely book, French Women Don't Get Fat.
1 tsp active dry yeast 2 C warm water 4 to 5 C unbleached all-purpose white flour 2 tsp kosher salt 1 egg, beaten and mixed with 1 T cold water
1. In a small bowl, dissolve yeast in 1/2 C warm water. Stir with a fork. Set aside for 10 minutes. 2. Combine the flour and salt. Add the yeast mixture, and stir in the remaining 1 1/2 C water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6 to 10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let it rise at room temperature until doubled in volume (about one hour). 3. Punch down the dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer the loaves to a lightly greased baking sheet or baguette pan and let rise until nearly doubled. 4. Preheat your oven to 450F. Brush the baguettes with the egg/water mixture. Score the loaves diagonally across the top with a sharp knife. 5. Pour 2 C of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes, and then lower the temperature to 400F and bake for 5 to 10 minutes more, until golden brown. Remove from the oven and cool on a rack before slicing.
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timeasmymeasure
Baguettes
Date: 2012-11-10 07:56 pm (UTC)1 tsp active dry yeast
2 C warm water
4 to 5 C unbleached all-purpose white flour
2 tsp kosher salt
1 egg, beaten and mixed with 1 T cold water
1. In a small bowl, dissolve yeast in 1/2 C warm water. Stir with a fork. Set aside for 10 minutes.
2. Combine the flour and salt. Add the yeast mixture, and stir in the remaining 1 1/2 C water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6 to 10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let it rise at room temperature until doubled in volume (about one hour).
3. Punch down the dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer the loaves to a lightly greased baking sheet or baguette pan and let rise until nearly doubled.
4. Preheat your oven to 450F. Brush the baguettes with the egg/water mixture. Score the loaves diagonally across the top with a sharp knife.
5. Pour 2 C of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes, and then lower the temperature to 400F and bake for 5 to 10 minutes more, until golden brown. Remove from the oven and cool on a rack before slicing.