Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 11.5 cups of bread flour
- 1.5 teaspoons dry active yeast
- 3 teaspoons sea salt
- 13 oz warm water (just over body temperature)
Preparation
Add flour to mixing bowl, add salt and yeast and mix. Make a well in the center and add the water. Mix the water with the dry ingredients until it creates a big shaggy blob of dough. Plop the blob onto a counter with flour on it, put a little flour on your hands, and knead the dough until it feels elastic (see: http://www.wikihow.com/Knead-Dough). The kneading should take around 10 minutes. Coat the mixing bowl in a fat of some kind, I use crisco. Roll the kneaded dough in the bowl a couple of times to coat the outside, then leave it in the bowl and cover the bowl with a towel. Let the bowl sit for an hour in a semi-warm area (like under a light or something). Plop the dough onto the counter again, cut the blob in half, and shape each one into a baguette. Set the baguettes onto a greased pan (I prefer an airbake pan). Cut 6 diagonal slits in the top of each baguette with a knife. Cover the baguettes with the towel (put some flour on the side touching the dough) and let sit for another hour. Preheat the oven to 450 degrees. Remove the towel! For a chewier crust, beat an egg in a bowl until it''s a bit frothy, then use a brush to coat the outside of the dough with a thin layer of egg. Bake the baguettes for 15-20 minutes, or until golden (15 minutes exactly in my oven). Let cool for just a few minutes before you rip into it.
