Friday, May 15, 2009
The fact that I like the French Baguette is not a secret, so here it is another batch.
In case you lose the recipe, here it is :
(this is for 2 baguettes)
3 cups flour
1 package active dry yeast / 1 cake yest/ 2 and 1/4 teaspoons instant yeast (depending on what you have )
3/4 teaspoon salt
1 cup warm water
2 tablespoons oil for the bowl and 1 tablespoon for the dough
cornmeal (yellow corn flour)
1 egg, beaten
In a large mixing bowl stir together 1 cup flour, the yeast and salt.
Add the warm water and beat with an electric mixer for 2 minutes.
Add the 1 Tbsp oil and mix for a few seconds more.
Using a wooden or plastic spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface.
Knead until all the flour has been incorporated and the dough is smooth and elastic, which would be like 10 minutes.
Shape dough into a ball and place into a greased bowl (use the 2 Tbsp oil).
Cover with plastic wrap or tea towel and let rise for 1 hour, to double it's size.
After the hour has passed, punch the dough down and turn it onto a lightly floured surface.
Divide it in 2 and shape each piece into a ball.
Cover and let rest for 10 minutes.
Meanwhile, lightly grease a baking sheet and sprinkle cornmeal.
Roll each dough ball into a 15 by 5 inch rectangle.
Roll up, starting from a long side.
Place shaped dough, seam sides down, on prepared baking sheet.
With a pastry brush, brush the egg mixture over loaf tops.
Let rise until nearly double in size, 40 minutes.
Preheat oven to 375 F.
Using a sharp knife, make 5 diagonal cuts about 1 cm deep across each loaf top.
Bake 20 min.
Pull the baguettes out and brush some more egg mixture.
Continue baking for 8 to 10 more minutes.
Cool on wire racks.
Posted by Cat at 9:37 AM