Home Bread-Bakers v110.n018.4


Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 06 Jun 2010 19:42:54 -0700
* Exported from MasterCook *


Recipe By:The Culinary Institute of America, Relish Baking, "The 
Wonder of Bread," October 2007
Serving Size  : 30    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 3/4           cups  room temperature water -- (68F to 76F)
    1           teaspoon  active dry yeast
    4               cups  bread flour
    2          teaspoons  salt
                          Cornmeal for dusting

1. Combine water and yeast in a bowl and stir until yeast is 
completely dissolved. Add flour and salt and mix with a dough hook on 
low speed to incorporate ingredients. Increase speed to medium and 
knead until dough is smooth and elastic, 10 to 12 minutes.

2. Transfer dough to a lightly oiled bowl, turn to coat, cover with 
plastic wrap, and let rise until nearly doubled in size, about 30 minutes.

3. Scrape dough onto a wooden board. Fold over dough gently. Return 
to bowl. Let rise 45 minutes.

4. Transfer dough to a lightly floured work surface. Fold dough over 
again, pressing gently to release gas. Cut into 2 equal pieces.

5. Round each piece into a smooth ball, pinching seams together at 
the bottom. Cover dough and let rest, seam side down, 30 minutes.

6. Sprinkle baking sheet with cornmeal. To shape baguettes, press 
each ball of dough into a rectangle on a lightly floured work 
surface. Holding the short edges of the rectangle, lift and stretch 
the dough until it is about 8 inches long. Fold one long edge of 
dough toward the center, pressing seam with fingertips. Fold again, 
in half lengthwise, using the heel of your hand to seal the edges. 
Roll dough under your palms into a cylinder about 18 inches long. 
Move your hands outward from the center of the cylinder and slightly 
increase the pressure as you move outward, until both ends have an 
even gentle taper.

7. Transfer dough, seam side down to the baking sheet. Cover loaves 
and let rise until increased in volume by three-quarters, about 1 hour.

8. Preheat oven to 425F. Score each loaf 5 to 7 times by making 
diagonal slashes through the outer layer of dough with a thin blade. 
Just before baking, brush or mist each baguette lightly with water.

9. Bake about 30 minutes. During the first 5 minutes of baking, brush 
or mist bread 1 or 2 more times with water. Loaves are done when 
golden and sound hollow when tapped on the bottom. Remove loaves from 
oven and let cool on wire racks. Makes 2 loaves.

Per serving: 130 calories, 0.5g fat, 5g prot., 28g carbs., 1g fiber, 
390mg sodium.

                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 66 Calories; trace Fat (4.3% 
calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 143mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat.