Link to my YouTube video for making these: https://youtu.be/1DecdP3HQSc
Link to original recipe: https://www.kingarthurflour.com/recipes/classic-baguettes-recipe
Ingredients:
starter--
1/2 c. cool water (I went with water around room temp)
1/16 tsp. active dry yeast/instant yeast
1 c. (120g) all-purpose flour (*original recipe says 'unbleached', but I only had 'bleached', which still worked)
dough--
1/2 T. active dry/instant yeast
1 c. plus 2 T. warm water (around 100°F)
all of the starter
3 1/2 c. (418g) all-purpose flour (*same as above)
2 tsp. salt
*you will also need 1 1/2 c. of water for the baking part*
Directions:
1. Make the starter: Using a fork, mix the ingredients listed for the starter in a medium bowl, until they form a soft dough. Cover and let sit for 14 hours (I went overnight as suggested in the original recipe, and actually went closer to 15-16 hours); mixture should look a bit bubbled at surface when ready.
2. Place all ingredients for the dough in the bowl of a stand mixer. Use the dough hook to mix on low speed (2 on my KitchenAid) for 4 minutes.
3. Lightly grease a medium sized bowl and place dough in it. Cover and let rise in a warm area for 45 min. (Originally I used the 'bread proof' setting on my oven for this step, but I have since stopped, as is seems to over-proof the dough.)
4. Lightly punch down the dough, fold the edges into the middle, turn it over, re-cover it, and place back in the warm area for additional 45 min. (Update is that I do use my oven's 'bread proof' setting for this step, which works well.)
5. Lightly grease a work surface and turn dough out onto it. Divide the dough into 3 equal pieces. Round each portion by pulling edges to middle. Wrap in lightly greased plastic wrap and let rest for at least 15 min or up to 1 hour (I went 30 min).
6. Unwrap 1 piece at a time. Set the plastic wrap aside to reuse after unwrapping. For each dough ball, flatten it just a little, then fold it nearly, but not quite, in half, sealing the edge as you do so. Turn the dough around, repeat process 3 more times. The dough should have started to elongate itself.
7. With the seam side down, cup your hands across the dough log and roll-pinch gently to elongate it further until it reaches 16" in length.
8. Place the dough logs into a lightly greased or parchment-lined baguette pan (Originally I misread and greased my parchment, don't think that is necessary. I no longer use parchement, I use a small amount of butter to lightly grease the baguette pans). Cover loosely with reserved greased plastic wrap. Let them rise at room temp for 45 min to 1 hour (I went 45 min).
9. Shortly before the 45 min (or up to an hour) is up, place a ceramic-coated cast iron pan (I used my smallest one) on the lowest rack/lowest position of the oven, but close to the front (see next step for why). Heat oven to 450°F. Meanwhile, bring 1 1/2 c. of water to boil on the stove.
10. Uncover the baguettes. Using a very sharp knife or baker's lame, make 3 to 5 slashes at a 45° angle across the top of each loaf.
11. Transfer baguettes to oven, then pour the boiling water into the pan at the bottom of the oven. Close the oven door as quickly as possible to trap in the maximum amount of steam.
12. Bake baguettes for 24-28 min, or until turning deep golden brown (I went 28 min.) Remove and cool on a rack OR for even crispier crust, leave oven door cracked open a few inches and let baguettes cool along with oven until room temp is reached. Serve up and enjoy!!
Link to original recipe: https://www.kingarthurflour.com/recipes/classic-baguettes-recipe
Ingredients:
starter--
1/2 c. cool water (I went with water around room temp)
1/16 tsp. active dry yeast/instant yeast
1 c. (120g) all-purpose flour (*original recipe says 'unbleached', but I only had 'bleached', which still worked)
dough--
1/2 T. active dry/instant yeast
1 c. plus 2 T. warm water (around 100°F)
all of the starter
3 1/2 c. (418g) all-purpose flour (*same as above)
2 tsp. salt
*you will also need 1 1/2 c. of water for the baking part*
Directions:
1. Make the starter: Using a fork, mix the ingredients listed for the starter in a medium bowl, until they form a soft dough. Cover and let sit for 14 hours (I went overnight as suggested in the original recipe, and actually went closer to 15-16 hours); mixture should look a bit bubbled at surface when ready.
2. Place all ingredients for the dough in the bowl of a stand mixer. Use the dough hook to mix on low speed (2 on my KitchenAid) for 4 minutes.
3. Lightly grease a medium sized bowl and place dough in it. Cover and let rise in a warm area for 45 min. (Originally I used the 'bread proof' setting on my oven for this step, but I have since stopped, as is seems to over-proof the dough.)
5. Lightly grease a work surface and turn dough out onto it. Divide the dough into 3 equal pieces. Round each portion by pulling edges to middle. Wrap in lightly greased plastic wrap and let rest for at least 15 min or up to 1 hour (I went 30 min).
7. With the seam side down, cup your hands across the dough log and roll-pinch gently to elongate it further until it reaches 16" in length.
8. Place the dough logs into a lightly greased or parchment-lined baguette pan (Originally I misread and greased my parchment, don't think that is necessary. I no longer use parchement, I use a small amount of butter to lightly grease the baguette pans). Cover loosely with reserved greased plastic wrap. Let them rise at room temp for 45 min to 1 hour (I went 45 min).
9. Shortly before the 45 min (or up to an hour) is up, place a ceramic-coated cast iron pan (I used my smallest one) on the lowest rack/lowest position of the oven, but close to the front (see next step for why). Heat oven to 450°F. Meanwhile, bring 1 1/2 c. of water to boil on the stove.
10. Uncover the baguettes. Using a very sharp knife or baker's lame, make 3 to 5 slashes at a 45° angle across the top of each loaf.
11. Transfer baguettes to oven, then pour the boiling water into the pan at the bottom of the oven. Close the oven door as quickly as possible to trap in the maximum amount of steam.
12. Bake baguettes for 24-28 min, or until turning deep golden brown (I went 28 min.) Remove and cool on a rack OR for even crispier crust, leave oven door cracked open a few inches and let baguettes cool along with oven until room temp is reached. Serve up and enjoy!!
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