This if from Genius Recipe (who?) Adapted slightly from Local Breads and Saveur Magazine. I have no idea where I got this from other than the above which I included on my print-out.
This literally takes about 4 hours to make. There are 3 hours of rising plus another hour spent proofing, mixing, resting, shaping and cooling!
Ingredients:
1+1/2 cups (12 oz) tap water, heated to 115 degrees F
1 tsp (1/8 oz) active dry yeast
3+1/4 cups (14=2/3 oz) all purpose flour
3 tsp (3/8 oz) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume)
Canola oil, for greasing bowl
1/2 cup ice cubes
Whisk the water & yeast together and let sit til foamy, about 10 minutes. Add flour, stirring till all flour is absorbed, let rest to allow flour to hydrate, 20 minutes. Add salt, then on a lightly floured surface, knead til smooth & elastic, about 10 minutes. Place dough in a lightly greased, plastic covered bowl and let rise til double in size, about 45 minutes.
On the lightly floured surface, shape dough into an 8" x 6" rectangle. Fold the 8" sides toward the middle, then fold the shorter sides toward the center (think of how you fold up a T-shirt). Place dough back into bowl, seam side down. Cover with plastic again and let rise til doubled in size, about 1 hour.
Place a cast-iron skillet on the bottom rack of oven; position another rack above that, place your baking stone or rimless sheet pan there.
Heat oven to 475 degrees F. On the floured work surface, cut the dough into 3 equal pieces and shape each into a 14" rope. Flour a sheet of parchment paper onto a rimless baking sheet; on this sheet place ropes, evenly spaced. Now lift the paper between the ropes to form pleats; place two tightly rolled kitchen towels under edges of paper on the long sides thus giving support to the loaves. Cover loosely with the plastic wrap and let sit til doubled in size, about 50 minutes.
Uncover; remove towels, flatten paper to space out the loaves. Use a razor, scissors, lame to slash the top of each loaf at a 30 degree angle in four spots; each should be about 4" long. Slide the loaves, still on the parchment paper onto the pulled out rack with the stone or rimless pan. Place ice cubes in skillet. Bake the baguettes until darkly browned and crisp, 20 to 30 minutes. Cool before serving.
This literally takes about 4 hours to make. There are 3 hours of rising plus another hour spent proofing, mixing, resting, shaping and cooling!
Ingredients:
1+1/2 cups (12 oz) tap water, heated to 115 degrees F
1 tsp (1/8 oz) active dry yeast
3+1/4 cups (14=2/3 oz) all purpose flour
3 tsp (3/8 oz) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume)
Canola oil, for greasing bowl
1/2 cup ice cubes
Whisk the water & yeast together and let sit til foamy, about 10 minutes. Add flour, stirring till all flour is absorbed, let rest to allow flour to hydrate, 20 minutes. Add salt, then on a lightly floured surface, knead til smooth & elastic, about 10 minutes. Place dough in a lightly greased, plastic covered bowl and let rise til double in size, about 45 minutes.
On the lightly floured surface, shape dough into an 8" x 6" rectangle. Fold the 8" sides toward the middle, then fold the shorter sides toward the center (think of how you fold up a T-shirt). Place dough back into bowl, seam side down. Cover with plastic again and let rise til doubled in size, about 1 hour.
Place a cast-iron skillet on the bottom rack of oven; position another rack above that, place your baking stone or rimless sheet pan there.
Heat oven to 475 degrees F. On the floured work surface, cut the dough into 3 equal pieces and shape each into a 14" rope. Flour a sheet of parchment paper onto a rimless baking sheet; on this sheet place ropes, evenly spaced. Now lift the paper between the ropes to form pleats; place two tightly rolled kitchen towels under edges of paper on the long sides thus giving support to the loaves. Cover loosely with the plastic wrap and let sit til doubled in size, about 50 minutes.
Uncover; remove towels, flatten paper to space out the loaves. Use a razor, scissors, lame to slash the top of each loaf at a 30 degree angle in four spots; each should be about 4" long. Slide the loaves, still on the parchment paper onto the pulled out rack with the stone or rimless pan. Place ice cubes in skillet. Bake the baguettes until darkly browned and crisp, 20 to 30 minutes. Cool before serving.
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