4 cups cake flour
1 teaspoon dry yeast
2 cups warm water
2 teaspooons kosher salt
Serving: Makes 4 baguettes; Serving = 1 oz piece
1 teaspoon dry yeast
2 cups warm water
2 teaspooons kosher salt
Serving: Makes 4 baguettes; Serving = 1 oz piece
RECIPE
In a small bowl dissolve yeast in ½ cup warm water using a fork. Set aside for 10 minutes.
Combine flour and salt. Add yeast mixture, stir in remaining 1½ cup water. Mix until sticky enough to knead. Knead for 6-10 minutes; dough should be sticky and smooth. Put in a bowl, cover with a damp tea cloth, and let rise at room temperature until doubled in volume.
Punch down and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer to slightly greased baking sheet (I use a special baguette-shaped baking pan) and let rise until nearly doubled). Brush with mixture of one beaten egg and one TB water. Score.
Pour two cups of hot water in a pan and place in preheated 450° F oven. Bake the baguettes for 15 minutes then lower temperature to 400° F and bake for 10 minutes until golden brown. Remove and cool on a rack before slicing.
Combine flour and salt. Add yeast mixture, stir in remaining 1½ cup water. Mix until sticky enough to knead. Knead for 6-10 minutes; dough should be sticky and smooth. Put in a bowl, cover with a damp tea cloth, and let rise at room temperature until doubled in volume.
Punch down and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer to slightly greased baking sheet (I use a special baguette-shaped baking pan) and let rise until nearly doubled). Brush with mixture of one beaten egg and one TB water. Score.
Pour two cups of hot water in a pan and place in preheated 450° F oven. Bake the baguettes for 15 minutes then lower temperature to 400° F and bake for 10 minutes until golden brown. Remove and cool on a rack before slicing.
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