Variation: Lately, I’ve been loving doubling everything in this recipe except the salt. It makes them bigger and even better!
French Baguettes
French Baguettes
The Food Nanny
Variation: Lately, I’ve been loving doubling everything in this recipe except the salt. It makes them bigger and even better!
Ingredients
- 1 1/2 cups warm 105-115 degrees water, divided
- 1 1/2 tablespoons 2 packets active dry yeast
- 2 teaspoons sugar divided
- 2 ½ cups White Kamut Flour
- 2 teaspoons French gray salt
- Melted butter for brushing on loaves (optional)
Directions
- In a small bow, combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar. Stir just to combine and cover with plastic wrap or a plate. Let the mixture stand about 5 minutes or until bubble or foamy.
In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture. Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Kamut flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.
- Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (available at kitchen stores) and place the loaves in the pan. Score the loaves down the middle (make a shallow cut- see the photo on page 217) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
- Meanwhile, preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create stream (see the beginning of the chapter) Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.
