* Exported from MasterCook *
Bread, Artisan French Baguette
Recipe By :kate jones
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups warm water -- about 100-105F
1 tablespoon granulated yeast
1 1/2 tablespoons kosher salt
6 1/2 cups all-purpose flour -- or 2 pounds
Place the water in a 6-quart lidded bowl or container. Add the yeast
and salt and stir to combine. Add the flour all at once and stir to
combine. You'll probably need to mix it with your hands at some
point. Mix until the dough is uniformly moist. This step should take
about 5 minutes from start to finish.
Cover with the lid, but don't seal it completely, just leave it
cracked. Let it rise for about 2 hours at room temperature or until
it begins to collapse. You can either use the dough now or
refrigerate it for up to 2 weeks.
When you're ready to bake your bread, sprinkle a pizza peel lightly
with flour (this will be where the dough rests) and sprinkle the
dough lightly with a little all-purpose flour. You can also line the
pizza peel with parchment paper (instead of flouring it) if you prefer.
Gently pull up a large handful of dough (1/2 lb), about the size of a
large orange. Gently pull it down to form a ball, coating the ball
with the flour that you sprinkled on top before you cut it. Don't
knead the flour into the dough-most of it will fall away.
Shape the dough into a cylinder that's about 1 1/2â?³ in diameter.
You can roll it gently if you want, just be careful not to push so
hard that all the bubbles come out of the dough. Work with the
dough-if it's fighting you, let it rest for 5 to 10 minutes and then
try again. Taper the ends so they're kind of pointy on both sides.
Place it on the floured pizza peel (or the parchment paper) and allow
it to rest for 20 minutes.
Place a pizza stone on the center rack of your oven and place a small
metal pan next to the pizza stone. Heat the oven to 450F. When the
loaf has rested for 20 minutes, use a pastry brush to brush it with
water, then make a few diagonal slashes across the top of the loaf
with a sharp knife. Use the pizza peel to carry the loaf to the oven,
then jiggle the pizza peel to slide the loaf onto the pizza stone.
Pour 1 cup of hot water into the empty metal pan and quickly close
the door. Bake for 25 minutes or until deeply golden brown. Remove
from oven and serve.
Source:
"from The New Artisan Bread in Five Minutes a Day"
S(Internet address):
"https://ourbestbites.com/artisan-baguette/";
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Per Serving (excluding unknown items): 299 Calories; 1g Fat (2.6%
calories from fat); 9g Protein; 62g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 850mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat.
NOTES : 2019 - 0112