Directions: |
Directions:To make the Starter (poolish):
1. In a bowl, mix together the Starter ingredients (cool water, yeast, and flour) to make a soft dough.
2. In a large bowl, lightly grease and flour the inside (to make it easier to clean afterward). Then move the Starter (poolish) to the bowl. Cover the bowl with a dish towel and let the dough rest at room temperature for about 14 hours; overnight works well.
3. After the 14 hours, the starter should have expanded and become bubbly.
4. Combine the Starter (poolish) with the rest of the ingredients (flour, warm water, yeast, and salt) and knead everything together - you can do it by hand, by mixer or using a bread machine set on the dough cycle. Make a soft, somewhat smooth ball of dough. It should be cohesive, even though the surface may still be a bit rough. If you're using a stand mixer, knead the dough for about 4 minutes on medium-low speed (e.g., speed 2 on a KitchenAid). The finished dough should stick a bit at the bottom of the bowl.
5. Place the dough in a lightly greased medium-sized bowl. Cover the bowl and then let the dough rest and rise for 45 minutes.
6. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes. It should get noticeably puffy.
7. Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal parts. Round each part into a rough ball by pulling the edges into the center. When you're done with all three dough balls, cover them with greased plastic wrap, and let them rest for 15 minutes (or for up to 1 hour, if that works better with your schedule).
8. Working with one ball at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough around, and repeat the process: flattening, then folding and sealing. Repeat this whole process a third time. The dough should have started to elongate itself.
9. With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.
10. Place the dough logs seam-side down onto a lightly greased or parchment-lined sheet pan(s); or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy (e.g., "marshmallow-y"). The loaves should look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).
11. Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack.
12. Start to heat 1½ cups of water to boiling.
13. If your baguettes have risen in a dish towel or couche, move them by gently rolling them (seam side down) onto a lightly greased (or parchment-lined) baking sheet.
14. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker's peel. Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
15. Load the baguettes into the oven. If you're baking on a stone, use a baker's peel to transfer the baguettes, parchment and all, onto the hot stone.
16. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust.
17. Bake the baguettes - on the pan, or on a stone - for 24 to 28 minutes (Tip: start checking at around 20 minutes), or until they're a very deep golden brown.
18. Remove them from the oven and cool them on a rack. Tip: For the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool completely in the oven until the baguettes and the oven are at room temperature.
19. Store any leftover baguettes in a paper bag overnight; freeze for longer storage. If you freeze them, thaw and reheat just before serving. |
This recipe for Classic Baquettes is from