Baguette

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 454 g bread flour (ap will work)
• 11 fluid ounces water (tepid)
• 5 g active dry yeast
• 10 g salt

Recipe

• 1 in a stand mixer, add all ingredients together and mix on lowest speed for 3 minutes with a dough hook. increase speed to medium and continue to mix for 4 minutes.
• 2 place dough in a bowl (floured to prevent the dough from sticking) covered with plastic wrap and allow to proof (preferably in a warmer area) for 30 minutes.
• 3 remove the dough from the bowl and place on a floured surface. form a rectangular shape with the dough and then fold it once, turn it 90 degrees, fold it again, turn it 90 degrees again, and fold it a third time. place it back in the floured bowl and cover for 30 minutes. preheat oven to 485 degrees and place a pan of water on the lower rack.
• 4 remove the dough from the bowl and repeat the instructions from the previous step. return the dough to the bowl and allow it to rest for 15 minutes.
• 5 place the dough on a floured surface and split it in two pieces (about 400 g each). roll the dough into the shape of a baguette and place on a sheet pan. with a knife, make one full length slit or several diagonal slits across the top of the dough to allow steam to escape.
• 6 place the two loaves in the oven and bake for 15 minutes.
• 7 remove the pan of water from the oven and let the bread continue to cook for another 15 minutes to allow the crust to brown.
• 8 remove the bread from the oven, slice, and enjoy.