Posted in Bread, french food, Recipes on November 8, 2021|
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- 500 g AP flour
- 4 tbsp Fleishmans’s Bread Booster
- 10 g salt
- 360 g warm water
- 3 g yeast
- 25 g honey
- 2 tbsp each flour and rice flour
Directions:
- Whisk together the flour, salt and bread booster.
- Dissolve the yeast and the honey in the water.
- Make a well in the flour and add all of the water mixture at once, stirring to combine into the flour.
- Cover and let rest 15 minutes.
- Over the next 1.5 hours, stretch and fold the dough 3 times, placing the seem down each time.
- Cover tightly with plastic wrap and refrigerate for 12-15 hours or until double in size. The next morning, remove from the fridge and allow to come to room temperature.
- Divide the dough into three equal portions. Roll each into a rectangle and roll up into a baguette shape, stretching to the desired length and placing the seam side down. Sprinkle a clean dish cloth with the flour and rice flour mixture and nestle the baguettes into three separate rows for 30 to 60 minutes.
- Meanwhile, preheat the oven to 500° F and add a pan filled with water and a rolled clean dish towel (helps distribute steam evenly). Add a baking stone. Once it reaches 500° F, reduce heat to 475° F.
- Cut slits into the baguettes and carefully lay them onto the baking stone and bake for 10-15 minutes or until golden. (Be very careful as the steam may be very hot).
- Cool completely and enjoy.
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