Baguettes
Source of Recipe
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List of Ingredients
1 package active dry yeast
1 teaspoon sugar
1 1/2 cups warm water
2 teaspoons salt
3 1/2 cups bread flour, plus more for dusting
Cornmeal, for dusting
Milk, for brushing
Recipe
In the bowl of a heavy-duty electric
mixer fitted with a dough hook,
combine the yeast, sugar, and warm
water; stir to blend.
Let stand until foamy, about 5 minutes.
Stir in the salt.
Add the flour, a little at a time, mixing
at the lowest speed until most of the flour
has been incorporated and the dough forms
a ball.
Continue to mix at the lowest speed until
the dough has become a sticky ball and pulls
away from the sides of the bowl; about 4 to 5 minutes.
Dust the counter lightly with flour.
Knead the dough by hand for a minute and form
into a ball.
Transfer the dough to a bowl,
cover tightly with plastic wrap, and let it sit
in a warm spot for 2 hours to rise.
~~~ To form the baguettes:
Cut the dough into 4 equal pieces.
Press each piece of dough into a rectangle
and fold the long sides up into the middle.
Roll each into a log, taking care to close the seam.
Taper the ends by gently rolling it back and forth.
Lay the baguettes on a sheet pan that is dusted with
cornmeal and cover with a towel.
Let the baguettes rise for another 2 hours.
Preheat the oven to 400 degrees F.
With sharp knife, make 4 or 5 diagonal slashes across
the top of each loaf.
Brush the tops of the loaves with milk.
Bake for 40 minutes, until the bread is golden brown.
Cool on a wire rack.
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