Nothing complements a runny cheese and glass of wine more than a great baguette. Tear a bit off, dip and sip. Heaven!
Levain Bakery's Recipe for Crispy French Baguettes
Ingredients
- 1/2 teaspoon active dry yeast
- 1 cup warm (90 F) water
- 3 cups high-gluten flour
- 1 teaspoon salt
- 1/2 cup cool water
- cornmeal for sprinkling
Makes 2 baguettes.
Directions
In bowl of a stand mixer, whisk together yeast and warm water until creamy. Using
dough hook, add the flour and salt. With the mixer on low speed, slowly add the
cool water. Mix until a smooth, elastic dough forms, 5 to 8 minutes. Remove the
dough hook, cover the bowl with plastic wrap and let the dough rise in the refrigerator
for 8 to 24 hours.
Divide the dough
into two 8-by-3-inch rectangles and shape the loaves following the tips below. Transfer the baguettes
to sheet pan with parchment paper that has been sprinkled with cornmeal. Cover with plastic wrap and let
proof overnight in the refrigerator.
When the dough has proofed completely (see Tip for the Poke Test), preheat the
oven to 375 F Lightly flour the top of each baguette. With a razor blade or very
sharp paring knife, score the top of each baguette lengthwise 3 to 4 times. Place
the pan in the center of the oven and bake until crusty and golden, about 30 minutes.
Tip for Mixing Dough
When first combining water and flour, it is essential to create dough with the right
consistency. If dough is too wet and sticky, add a bit more flour. If dough is too
dry and hard, add a bit more cool water.
Tip for Forming Baguettes
Divide the dough into two rectangles. Fold the long edge of one rectangle over to
meet the other edge and pinch the seam to seal. Roll up into a log, flatten, fold,
and pinch again. Continue 2 or 3 times more until you have a baguette long enough
to fit your pan. Repeat with the remaining dough.
Tip for The Poke Test
Poke the refrigerated dough with a finger. If the indentation holds, you're ready
to bake. If the dough bounces back, let it sit in a warm spot until it passes the test.