As my husband requested, I made these wonderful baguettes. This time I doubled the portion so we could freeze the baguettes for later.
- 1 Tbsp dry instant yeast
- 1 Cup warm water
- 1 Cup bread flour
- 4 - 4½ cups bread flour (1 cup can be substituted with whole wheat flour)
- 1¼ cup warm water
- 2 tablespoons honey
- 1 teaspoon salt
- Make the starter first: Dissolve dry instant yeast with warm water, then add flour and mix until no flour is seen. Allow to proof in warm, draft free place for 1 hour.
- Dissolve salt and honey in water and add to the starter. Add flour in 3 additions, kneading in between until an elastic dough forms. After all the flour has been added, knead for another 10-15 minutes. Roll the dough into a ball and put into a well oiled bowl, large enough to allow for doubling in size of the dough. Cover with a tea towel and allow to rise for about an hour or until doubled in size. Punch down the dough and divide in 3. Form 3 long baguettes and place onto corn meal dusted parchment paper. Sprinkle the baguette with a little bit of flour, cover with a tea towel and allow to proof for another 40 minutes.
- Heat oven to 450 F and place a bowl with water on the bottom of the oven. With a sharp serrated knife, make 3 diagonal cuts about ½ inches deep on each baguette. Slide a baking sheet under the parchment paper and put into the oven. Sprinkle the oven with ice cold water (which will create steam) and quickly close the oven door.
- Bake for 7 minutes, then spray the oven with ice cold water again, shut the door quickly and lower the temperature to 380F and bake for another 25 minutes or when deep golden color. Then, remove from oven and allow to cool on a cooling rack before cutting.
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