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French Baguettes

Source of Recipe

Marla


List of Ingredients

FRENCH BAGUETTES

1 package active dry yeast
2 cups warm water (105 to 115 degrees)
1 teaspoon sugar
2 teaspoons salt
5 1/2 to 6 cups unbleached flour
Oil, for greasing



Recipe


In a large bowl or electric mixer, sprinkle yeast over 1/4
cup of warm water. Add sugar and let stand until yeast is
soft (about 5 minutes). Stir in remaining 1 3/4 cups water
and salt. Add 4 cups of the flour. Mix to blend, then beat
at medium speed until smooth and elastic (about 5 minutes).
Gradually beat in about 1 more cup of flour to make a soft
dough. Turn dough out onto a boar or pastry cloth floured
with some of the remaining 1/2 to 1 cup flour. Knead until
dough is springy and small bubbles form just under the
surface (10-15 minutes), adding just enough flour to prevent
dough from being sticky. Turn dough into a greased bowl.
Cover with plastic wrap and a towel let rise in a warm
place until doubled in bulk (about 1 hour).

Punch down dough; knead dough lightly into a ball on a
floured surface. Cover with inverted bowl and let rest
for 10 minutes. Divide dough into 3 equal portions. Shape
each into a slender oval loaf 16 to 18 inches long by
rolling the ball of dough under palms of hands to elongate
it. Place well apart on a large, greased baking sheet. Let
ride until puffy but not quite doubled (20 to 25 minutes).
Preheat oven to 450 degrees. With a razor blade or very
sharp knife make 3 diagonal slashes, about 1/2 inch deep,
down center of each loaf. Before baking use an atomizer
or spray bottle filled with cold water to spray with a
very light mist of moisture. Place in oven, then spray
twice more at 3 minute intervals. Bake until bread is well
browned (25 to 30 minutes total). Slide onto wire racks
to cool.

Yield: Makes 3 loaves