Ingredients- 3 1/2 cups Bread flour – you can use all purpose too 3 heaping teaspoons of sea salt or kosher salt 2-3 heaping teaspoons of brown sugar 2 heaping teaspoons of granulated sugar 3 heaping teaspoons of active rapid rise dry yeast 1 3/4 -2 cups warm water not too hot
Directions- Add the salt and the brown sugar to the flour and mix in. Add the yeast to the warm water, stir and then add in the granulated sugar and let sit for 3 minutes Slowly stir in the yeast with the flower mixture Stirring with the end of a wooden spoon or spatula Stir well into a rough ball, it will be sticky and wet Let it sit at room temperature for 90 minutes covered with a towel. I put mine in the oven turned off. After the hour and a half, take the ball out of the oven if you had it in there and preheat your oven to 475°F Heavily flour, your counter or your board Scoop the risen dough [it should have doubled into size] onto the counter and gently cut it in half. Roll and stretch both halves into baguettes -twist 2 to 3 times. With a sharp knife, make a few scores on top. Place the baguettes into a baguette pan or on a baking sheet covered with parchment paper Bake at 475° for 12 minutes then turn down oven to 450° for 10 more minutes until golden brown. Let cool and enjoy.!
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Ingredients-
3 1/2 cups Bread flour – you can use all purpose too
3 heaping teaspoons of sea salt or kosher salt
2-3 heaping teaspoons of brown sugar
2 heaping teaspoons of granulated sugar
3 heaping teaspoons of active rapid rise dry yeast
1 3/4 -2 cups warm water not too hot
Directions-
Add the salt and the brown sugar to the flour and mix in.
Add the yeast to the warm water, stir and then add in the granulated sugar and let sit for 3 minutes
Slowly stir in the yeast with the flower mixture
Stirring with the end of a wooden spoon or spatula
Stir well into a rough ball, it will be sticky and wet
Let it sit at room temperature for 90 minutes covered with a towel. I put mine in the oven turned off.
After the hour and a half, take the ball out of the oven if you had it in there and preheat your oven to 475°F
Heavily flour, your counter or your board
Scoop the risen dough [it should have doubled
into size] onto the counter and gently cut it in half. Roll and stretch both halves into baguettes -twist 2 to 3 times. With a sharp knife, make a few scores on top.
Place the baguettes into a baguette pan or on a baking sheet covered with parchment paper
Bake at 475° for 12 minutes then turn down oven to 450° for 10 more minutes until golden brown. Let cool and enjoy.!