FRENCH BAGUETTES
INGREDIENTS:
1 package active dry yeast
2 cups warm water (105 to 115 degrees)
1 teaspoon sugar
2 teaspoons salt
5 1/2 to 6 cups unbleached flour
Oil, for greasing
DIRECTIONS:
In a large bowl or electric mixer, sprinkle yeast
over 1/4 cup of warm water. Add sugar and let
stand until yeast is soft (about 5 minutes). Stir
in remaining 1 3/4 cups water and salt. Add 4
cups of the flour. Mix to blend, then beat at
medium speed until smooth and elastic (about 5
minutes). Gradually beat in about 1 more cup of
flour to make a soft dough. Turn dough out onto a
boar or pastry cloth floured with some of the
remaining 1/2 to 1 cup flour. Knead until dough
is springy and small bubbles form just under the
surface (10-15 minutes), adding just enough flour
to prevent dough from being sticky. Turn dough
into a greased bowl. Cover with plastic wrap and
a towel let rise in a warm place until doubled in
bulk (about 1 hour).
Punch down dough; knead dough lightly into a ball
on a floured surface. Cover with inverted bowl
and let rest for 10 minutes. Divide dough into 3
equal portions. Shape each into a slender oval
loaf 16 to 18 inches long by rolling the ball of
dough under palms of hands to elongate it. Place
well apart on a large, greased baking sheet. Let
ride until puffy but not quite doubled (20 to 25
minutes). Preheat oven to 450 degrees. With a
razor blade or very sharp knife make 3 diagonal
slashes, about 1/2 inch deep, down center of each
loaf. Before baking use an atomizer or spray
bottle filled with cold water to spray with a
very light mist of moisture. Place in oven, then
spray twice more at 3 minute intervals. Bake until
bread is well browned (25 to 30 minutes total).
Slide onto wire racks to cool.
Yield: Makes 3 loaves
SPECIAL FINISHING TIPS:
Even though the natural brown surface is highly
desired for these loaves, you can enhance it even
further by brushing the crust with a glaze or
sprinkling it with seeds, spices, or even herbs.
For shine, brush with an egg wash. for a soft
crust, brush with milk, buttermilk, cream, melted
butter or margarine. For a sweet glaze, brush with
honey or a sugar syrup.
Some suggested toppings include;
sesame seeds, poppy seeds, caraway seeds, fennel
seeds, or finely chopped onion or garlic.
