-
1
* Adjust the water temperature so which the combined temperature of the water and flour is 130F.
-
2
Place the flour, salt, and yeast in a food processor with the steel blade.
-
3
With the machine running, pour all but 2 Tbsp.
-
4
of the called for liquid through the feed tube.
-
5
Process for 20 seconds, and add in the remaining liquid if the dough does not form a ball during this time.
-
6
Continue processing for another 25 seconds, for a total time of 45 seconds.
-
7
The temperature of the dough should be between 75-80F.
-
8
If the dough is too cold, process for another 5 seconds.
-
9
If it is too warm, place the dough in the refrigerator for 5-10 min.
-
10
Place the dough in a large ungreased bowl.
-
11
Cover with plastic wrap and all to rise for 1 1/2 to 2 hrs at a cold temperature of 70-72F.
-
12
Turn the dough out onto a floured work surface, and divide the dough into 3 pcs.
-
13
Shape into baguettes.
-
14
Let them rise for 30-45 min.
-
15
Sprinkle with flour, and slash diagonally several times.
-
16
Place a small pan on the oven flour.
-
17
Preheat the oven (for one hour) to 475F.
-
18
Pour one c. of water into the pan on the oven floor.
-
19
Place the baguettes in the oven and reduce the heat to 450F.
-
20
Bake for 2 min, then quickly pour another c. of water into the pan.
-
21
Bake for another 20-22 min till the crust is golden brown and taping the bottom produces a hollow sound.
-
22
NOTES : For a lighter texture, use all-purpose flour.
-
23
This dough can be used to make hearty peasant rolls or possibly any other bread shape.
-
24
These were the absolute best baguettes I've ever made!
-
25
[Ellen)
