Recipe

Amy Scherber's Big Beautiful Cinnamon Raisin Recipe

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Ingredients

1 c cake flour
3 c
1/4 c very warm water
2 1/4 ts Kosher salt
1 1/4 c Plus 1 tbsp, cool water - 75
105 to 115 degrees F
1 1/4 ts Active dry yeast
Unbleached all purpose flour
Degrees F

Directions

Step #1 mix the yeast & the warm water in a small bowl & stir with a fork to dissolve the yeast.
Step #2 let this stand for 3 mins.
Step #3 mix the flours & salt in a large bowl.
Step #4 Pour the cool water & the yeast mixture over the flour, & mix with your fingers to form a shaggy mass.
Step #5 Move the dough to a lightly floured work surface & and resilient, but not too smooth at this point.
Step #6 Let the dough rest on the work surface for 20 mins, covered with plastic wrap or a light towel.
Step #7 (This rest period is the autolyse.
Step #8 ) Knead the dough for 6 to 8 mins.
Step #9 Don't overknead it: The dough should be smooth, stretchy, & resilient.
Step #10 Place the dough in a lightly oiled bowl, turn it in the bowl to coat with oil, & cover it with plastic wrap.
Step #11 Let rise at about room temp ( 75 to 77 degrees F) for 1 1/2 to 2 hrs, or until nearly doubled in volume.
Step #12 carefully deflate the dough & fold it over itself in the bowl.
Step #13 Reshape it into a ball & cover with plastic wrap.
Step #14 Let it rise for 1 1/4 hrs or until it has nearly doubled again.
Step #15 carefully deflate the dough again, reshape into a round, cover, & let rise for about 1 hr.
Step #16 Place the dough on a very lightly floured surface & divide it into 3 equal pieces (about 10 oz each).
Step #17 carefully stretch one piece into a rectangle, leaving some large bubbles in the dough.
Step #18 Fold the top third down & the bottom third up as if you were folding a business letter.
Step #19 Now form the loaf into a log by rolling the dough over from left to right & sealing the seam with the heel of your palm.
Step #20 Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat.
Step #21 You want to carefully draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough.
Step #22 Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure.
Step #23 Set aside on the work surface to relax before elongating it, & repeat the shaping process with remaining pieces of dough.
Step #24 Now elongate each baguette, starting with the first one you shaped, by rolling it back & forth on the work surface.
Step #25 Begin with both hands over the center of the loaf & work them out to the ends until the loaf reaches the desired length.
Step #26 (Don't get carried away, resulting in loaves with a light, or the baguettes won't fit in your oven!) Place the finished loaves on a peel or upside down baking sheet lined with parchment paper spring, airy crumb & more flared cuts.
Step #27 Thirty mins before baking, preheat the oven to 500 degrees F.
Step #28 Place a baking stone in the oven to preheat, & place an empty water pan directly under the stone.
Step #29 Use a very sharp razor blade or lame to make 3 to 5 slashes, depending on the length of your loaves, on the top of each baguette.
Step #30 The cuts should run from one end of the loaf to the other, rather than across it, & the blade should be held at a 30 degree angle to the loaf so that the cuts pop open in the oven.
Step #31 Be careful not to press down too hard, or you may deflate the loaves.
Step #32 Using a plant sprayer, mist the loaves.
Step #33 carefully slide the loaves onto the preheated stone, or place the baguette mold in the oven.
Step #34 Pour 1 c of very hot water into the water pan & quickly close the oven door.
Step #35 After 1 min, mist the loaves & oven walls 6 to 8 times & close the door.
Step #36 After 2 more mins, spray the loaves & the oven walls again.
Step #37 Bake for 12 mins, then lower the oven temperature to 400F degrees F & bake for 25 to 30 mins longer until the loaves are golden brown & crisp.
Step #38 Move them to a rack to cool.
Step #39 Enjoy your baguettes still slightly warm with some soft, ripe French cheese & a glass of wine.
Step #40 Yield: 3 - 14 inch loaves.
Step #41 Note: If cake flour is not available, you can use the same amount of unbleached all-purpose flour, but cake flour will give the baguette a lighter texture.
Step #42 BAKERS' DOZEN AMY SCHERBER SHOW #BD1A55.
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Amy Scherber's Big Beautiful Cinnamon Raisin Recipe

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