Crusty French Baguette
check out this site This banquette is a incredible piece of bread it has nice fluffiness on the inside but that nice crunch on the outside. I highly recommend this dish to anyone who is having a Italian meal and wants perfect homemade bread.http://lycee-chateaublanc.net/4191-dtf34326-wow-comment-utiliser-les-pierres-de-rencontre.html
- 1.75 ounces warm water
- 1 1/2 tsp. active dry yeast
- 2 cups bread flour
- 2 tsp. kosher salt
- 1 1/4 cup cool water
- additional flour for dusting
- Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.
- Measure the bread flour into a large bowl and stir in the salt.
- Make a well in the center of the flour mixture, and stir in the dissolved yeast.
- Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).
- Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
- Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
- Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
- Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
- Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
- Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
- Uncover the baguettes and transfer to lightly greased baking sheets.
- Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
- Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes). The baguettes should give a hollow sound when tapped.