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Baguettes

Source of Recipe


From "French Women Don't Get Fat" by Mireille Guiliano



List of Ingredients



• 1 tsp active dry yeast
  
• 2 cups warm water
  
• 4 to 5 cups unbleached all-purpose white flour
  
• 2 tsp kosher salt
  
• 1 egg, beaten and mixed with 1 Tbsp cold water
  






Instructions



1. In a small bowl, dissolve yeast in ½ cup warm water. Stir with a fork. Set aside for 10 minutes.
   
   
2. Combine the flour and salt. Add the yeast mixture, and stir in the remaining 1½ cups water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6 to 10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about 1 hour.
   
   
3. Punch down the dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer the loaves to a lightly greased baking sheet and let rise until nearly doubled.
   
   
4. Preheat the oven to 450° F.
   Brush the baguettes with the egg-water mixture. Score the loaves diagonally across the top with a sharp knife.
   
   
5. Pour 2 cups of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes, and then lower the temperature to 400° and bake for 5 to 10 minutes more, until golden brown. Remove from the oven and cool on a rack before slicing.
   
   Makes 4 baguettes.