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Classic French Baguettes are one of the most iconic bread options on the planet, well know all over. This is the fastest and easiest way to achieve the fantastic luxury of this specifically amazing bread. The baguette is perfect for nearly any situation. It lends well to anything from sandwiches of all kinds to dinner table bread.
Simple recipe;
Amount Ingredients
1 1/2 Tablespoons Active Dry Yeast
1 1/2 Cups Warm Water
2 Tablespoons Honey
3 1/2 Cups AP Flour
2 1/2 teaspoons Kosher Salt
2 teaspoons Oil- Veg, Canola, or Olive
1/3 Cup for pan dusting Cornmeal
3-5 Ice Cubes
Procedure
Place Honey, Yeast and 1/2 Cup Warm Water into small bowl and let set for 5 minutes, it should begin to foam.
Place Flour and Salt in large bowl and mix.
Add the Yeast/Water mixture and begin to work into flour. Gradually add the additional 1 Cup of Warm Water, while forming the dough.
Make sure that the dough is not too sticky by adding a small amount of Flour if needed.
Turn the dough out onto the counter, and kneed for about 5 minutes, or until smooth.
Form the dough into a ball.
Coat another large bowl with the Oil.
Place the dough ball into the oiled bowl and cover with a damp dish towel and let rest somewhere warm for 30 minutes.
Turn dough onto counter and cut into half. Shape into 2 long logs.
Pull the sides into the center of the logs multiple times and pinch along the seem where they meet.
While doing this gently work the dough into about 14×2 logs, and finish with the pinched side down.
Now fold and seal the ends under the logs, to create rounded ends.
Transfer onto baking sheets that are lined with cornmeal and score 4 diagonal slices into each loaf.
Place somewhere warm for an additional 25 or so minutes, until doubled in size.
Meanwhile preheat oven to 450° with a rack in the center and one slightly below center, holding an empty metal pan.
Quickly transfer the tray holding the baguettes onto the top rack of the oven while adding the ice to the hot metal pan.
Bake for 15 minutes. Let cool before cutting.
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