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Crusty French Baguette Recipe








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Crusty French Baguette

A long yeast-leavened crusty bread made up of flour, yeast, water, and salt.

Crusty French Baguette recipe

Servings: 16
Total Time: 4 hours
Recipe by: Rae


Ingredients

1.75 ounces warm water (weighed)
1 package (2 1/4 tsp) dry active yeast
1 pound all-purpose flour (weighed)
1 TBSP kosher salt
9 ounces cool water (weighed)
extra flour for dusting

Directions

1. Place the warm water into a small dish and pour the yeast over the top, stir gently and allow to sit until foamy, about 5 minutes.

2. In the bowl of a stand mixer combine the flour and kosher salt, stir. Attach the the dough hook.

3. Pour in the yeast. Add about 3/4 of the cool water and turn the mixer on low. Allow the dough to come together. You are looking for a shaggy dough. Add a bit more water if it is too dry, or a bit of flour if it is too wet. Allow the the dough to knead on low for 3 minutes.

4. Cover the dough and allow to rise in a warm place until doubled in size. About 30-60 minutes.

5. Sprinkle a dusting of flour on a counter and press the dough out with your finger tips until about 3/4 inch thick. Tri-fold the dough. Turn the dough 90 degrees and repeat this step in the opposite direction (press the dough out with your finger tips until about 3/4 inch thick. Tri-fold the dough.) Place in and oiled bowl,
cover and allow to rice in a warm place until doubled in size again. About 1-2 hours this time.

6. Divide the dough into 4 equal portions, and shape each one into a long loaf about 15-inches long.

7. Place the baguettes on to a floured wax paper lined baking sheet, cover and allow to rise until doubles again, 45-60 minutes.

8. Preheat the oven to 450 degrees F. Place a pan of water on the lower shelf of the oven.

9. Uncover the baguettes and carefully transfer to a baking sheet. Gently slice 4 long slashes on each baguette. Sprinkle with flour.

10. Place in the oven and bake until crusty and brown, 30 to 40 minutes. The baguettes should give a hollow sound when tapped.

11. Allow to cool and then enjoy.







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