Baguette Recipe #40770
by Lubie
32 min | 2 min prep
SERVES 6
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 1/2 cups water (105-115 F)
- 2 1/2 teaspoons salt
- 4-4 1/2 cups unbleached all purpose flour
- In large bowl, sprinkle yeast and sugar over warm water and let stand until foamy (about 5 minutes) With wooden spoon, stir in 2 cups flour until combined.
- Stir in salt and 2 cups remaining flour until mixture forms a stiff dough.
- On a lightly floured surface, knead dough with lightly floured hands (8 minutes or until smooth and elastic), kneading in enough of remaining 1/2 cup flour to keep dough from sticking.
- Transfer dough to a lightly oiled deep bowl covered with plastic wrap until doubled in bulk (about 1 1/2 hrs.) Preheat oven to 400 F.
- Punch down dough and form into a long slender loaf.
- (21 inches long and 3 inches wide) Put loaf diagonally on a lightly greased large or 17" x 14" baking sheet and let rise uncovered for about 30 minutes.
- Baguette may be made up to this point 4 hours ahead and chilled.
- Make 3-4 diagnal slashes on loaf with sharp knife and lightly brush top with cool water.
- Bake loaf on middle rack 30 minutes or until golden and transfer to rack to cool.
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