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Welcome to the boulangerie where you are the baker!
This is all you need:
- Large bowl
- Flour (I’ve been using King Arthur)
- Yeast
- Water
- Salt
- Blade
- Kneading Board
Place 3.5 cups warm tap water into a bowl. It should feel close to hot. Then add a little over 1 tablespoon yeast and 2 teaspoons salt.
Stir it and let it sit just a bit.
Keep stirring while you add flour, a cup at a time, until it starts pulling away from side of the bowl (about 4 cups). Use as little flour as you can to keep dough as moist as possible – avoid forming a tight ball.
Click here to see a video of how to mix the dough: first mix video.
Turn out onto a floured board and flour your fingers and blade as you turn the dough onto itself and knead it – view this video for help.
Work into a ball until you feel quickening (not long – a couple minutes) and place it back into bowl. Cover with dampened cloth and set in warm spot to rise.
When it has doubled in bulk, turn out onto floured board.
Work gently with hands and blade, tossing and turning; slice into three equal parts with blade.
Roll each piece into a loaf (Rolling action has your thumb heel of both hands press from center while hands gently roll the dough outward). This video will help you with this process
Place in lightly oiled pan and score with a quick slice of a serrated knife.
Here are scored baguettes rising in the pan:
Ready to bake when filling the pan (careful not to let them overflow the pan or droop over the edges):
Place in preheated 475 degree oven, spritz them 3 or 4 times while baking; baking time varies (15 – 20 minutes)- watch for the browning you desire then remove loaves from pans and return them to brown on the bottom … let cool on wire rack before serving …
and VOILA!
Listen to their crunch!
Bon Appétit!