Homemade Baguettes Recipe

Ingredients

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• You will need: makes 2 large baguettes or 4-5 smaller loaves(12 inches) shopping list
• Sponge~ shopping list
• 1/2 cup bread flour shopping list
• 1/2 cup warm water(110 degrees) shopping list
• 1/2 tsp instant or rapid rise yeast shopping list
• Dough~ shopping list
• 3 -3 1/2 cups bread flour shopping list
• 3/4 tsp instant or rapid rise yeast shopping list
• 1 1/2 cups warm water(110degrees) shopping list
• 1 1/2 tsp salt shopping list
• Glaze~ shopping list
• 1 large egg beaten with 2 TBS water shopping list
• Directions: This recipe requires 2 days... so plan ahead. shopping list
• Day 1: shopping list
• Make the sponge. In a medium bowl, stir all of the ingredients until combined. You will need to cover the bowl with plastic wrap. Let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. I made mine in the late afternoon and started on it in the morning. shopping list
• Day 2: shopping list
• In a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. On low speed, add water and mix until the dough comes together. It will be about 2 minutes. Stop the mixer and cover the bowl with a plastic wrap. Let it sit at room temp for 20 minutes. After the 20 minutes. remove the plastic wrap and add the sponge from the previous day. Add the salt and knead the dough on med-low for about 8 minutes. After about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 TBS at a time. The dough should not stick to sides only to the bottom of the bowl. Complete kneading the dough for the additional 4 minutes. You should have kneaded the dough for a total of 8 minutes. shopping list
• Turn the dough on a lightly floured counter top. Form into a nice ball. shopping list
• Place the dough into a large , lightly oiled bowl. Cover tightly with greased plastic wrap. Let rise in a warm place. Like with all my breads I let it rise in a cozy oven. (I turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)Let rise 1 hour. shopping list
• After the initial 1 hour rise time, you will need to turn the dough 2 times Slide a bench scraper under one side of the dough. Gently lift and fold 1/3 of the dough toward the center. shopping list
• Repeat with the other side. Finally, fold the dough in half perpendicular to the first folds. This should be a rough square. Let it rise for 30 minutes . Repeat the process of turning and folding. Cover the bowl with plastic wrap. Let rise for an additional 30 minutes. This process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. Top a large rimless(or inverted) baking sheet with parchment paper. Turn the dough onto a lightly floured counter top. Divide it into 2 loaves(I divided mine in 4-5 pieces as my baking stone is too small). shopping list
• Shape each piece into a baguette and lay each piece seam side down. Space them about 4-5 inches apart. shopping list
• Shaping the baguettes: shopping list
• Work with one piece at a time. Gently pat the dough into a rectangle. shopping list
• Gently fold the bottom third of the dough up to the center. Press to seal. Bring the bottom of the dough up to the top and seal. shopping list
• flour your hand and create a large crease down the middle. shopping list
• Pinch the top and the bottom of the dough together making sure it is secure. shopping list
• Gently roll the baguette back and forth to make a long log. Lay each piece seam side down unto a parchment lined baking sheet. shopping list
• Remember to space them. Mist the baguettes with vegetable oil and cover loosely with plastic wrap.( I didn't cover them with plastic wrap). Let rise in a warm place till doubled about 1 hr to 1 1/2 hr. shopping list
• After about 40 minutes of rising time prepare your oven. Adjust your oven rack to the lower-middle position. Place a baking stone on the rack and heat the oven to 500 degrees. Let the baking stone heat for 30 minutes but no longer than 1 hour. After the baguettes have doubled in size, score them with 1/2 inch slashes. Use a very sharp knife or a sharp blade. Brush the breads with egg-water mixture. Carefully slide the breads and parchment paper unto the baking stone. IMMEDIATELY reduce the oven to 425 degrees. Don't forget this step. Bake until golden and center of bread registers at 210 or about 25 minutes. Rotate loaves halfway to ensure even browning. I don't think I bothered with turning them. Let cool for about 30 minutes. This bread is amazing for steak sandwiches. Delicious! shopping list
• The recipe was adapted from America's Test Kitchen Baking cookbook. shopping list