baguette

 
this is a recipe i've been making for quite a while now. i'm not sure why i haven't shared it yet... maybe because it's pretty in depth and labour-intensive and takes a long time...  and i guess i just don't know all that many people who make their own bread at all, let alone when it's difficult. 

no matter - even if only one person makes it, i'll have made the world a better, baguettier place. as far as such things go, this recipe really isn't that HARD, it's just time-consuming. it's not like making a souffle or something (which i have never done but i hear is similar to rocket science). 

i bought a baguette pan a while back, but if you don't have one, don't worry. you can also use a cookie sheet - your baguette will just be a little flatter on the bottom, but i promise it will still taste sinfully good. 

this recipe makes 2 large baguettes.

ingredients:

3/4 c room temperature water
pinch of yeast
1 c white flour

1 t yeast
1 1/4 - 1 1/2 c warm water
3 1/2 c flour (i used 1 c whole wheat and the rest white this time. all white makes a more traditional baguette)
1 1/2 t salt

to make:

mix the first three ingredients well in a large bowl. allow to sit overnight.

the next day, add the 1 t yeast, 3 1/2 c flour and salt. add water a bit at a time, and knead well. i suggest using a stand mixer with a dough hook, but you can do it by hand with a bit of time and elbow grease.

once the dough is elastic and NOT sticky to the touch, knead for about another 5 minutes. it will feel like a long time. it IS a long time. do it anyway.

coat the dough with oil, and stick it in a large bowl.

allow it to rise for 1 hour.

 

knead it a couple of times, and put it back in the bowl. allow it to rise for 2 hours. 

 

pull the dough out, punch it down, and split it into 2 even balls. with your hands lightly greased, stretch out the first ball into a long rectangle about 16" long. fold in the two long sides, and pinch the dough together.

fold the sides in again to make it a long tube, and once again pinch the dough together tightly. also fold the ends under a little and give them a good squeeze.

lay the dough out in your baguette pan, or on a cookie sheet, with the pinched seam DOWN.

repeat the process with the other ball of dough.

allow the loaves to rise for 1 1/2 hours.

preheat your oven to 450.

using a very sharp knife, slice a few large, diagonal cuts on each loaf. using a spray bottle, spray the loaves liberally with water.

bake the loaves for 25-30 minutes, or until the crust is crispy and brown.

 

devour.