Baguettes Recipe

How to make it

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• Place flour, salt in food processor with dough blade pulse to mix
• Add Yeast and water
• Process on dough setting or on high 45 seconds.
• Take temperature of dough should be 75-80* if not process a couple more seconds
• Dump dough out on lightly floured surface
• Dough will be very sticky.
• Just give it a couple turns
• Place in ungreased bowl cover with plastic wrap amd place in warm spot ie: oven with light on until double in bulk 1-2 hours
• Turn out on lightly floured surface divide into 3 equal pieces
• Shape into rough balls lightly sprinkle with little flour cover with plastic wrap and let rest 15-20 minutes
• Sprinkle a cloth with flour fairly thick and create 3 troughs or trenches to lay the three loaves in. Set aside
• Gently pat each piece out one at a time and 1" thich rectangle using heel and palms of hands 4x5
• Fold away from you 2/3 Gently press to seal
• Turn dough180* fold over other side and seal Using heels and palms roll gently into rope placing hands in middle and working out toward ends about 16" rope. Place seam side up in trough. Repeat for each dough piece
• Dust with flour cover with cloth and rise 30-40 minutes each in its own little trench the cloth bunched and pushed close so they do not flatten
• Preheat oven 475* put a cast iron fry pan or other low pan on bottom shelf of oven .
• Transfer dough placing seam down on cornmeal dusted baking sheet
• Make 3-4 slashes on a diagonal down each loaf
• Place in oven and immediately working quickly pour 1 cup cold water in hot skillet or pan on bottom shelf close door and reduce heat to 450* bake 2 minutes.
• open door quickly and pour another cup in pan close door
• Bake 20-25 minutes until golden brown
• The water makes a chewy crust and better oven spring
• Cool immediately on wire rack