3 C luke warm water
7 1/2 C flour
1 Tbls salt
1 Tbls instant yeast
Place water in large– lightly greased bowl. Add dry ingredients and stir to combine. Mix until there are no dry spots– texture of dough should be soft. Knead gently by hand or in stand mixer for 1-2 min. Dough will be very sticky. Cover and let dough rest at room temperature for 2 hrs. Refrigerate overnight and up to 7 days.
Place 1/4 of dough on greased surface. Shape the dough into a rough-flattened oval and cover with greased plastic wrap and let rest for 15 min. Fold dough in half lengthwise and seal edges with heel of hand. Flatten slightly and fold lengthwise and seal again. With seam down, cup your fingers and gently roll the dough into a 15” log. Place seam down onto light greased or parchment-lined baking sheet. Cover and allow baguette to rise about 1 1/2 hrs until very puffy. Slash baguette 3-4 times on the diagonal. Spritz heavily with warm water and bake until deep golden brown. Bake at 450 degrees 25-30 min. 4 loaves
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