Baguettes

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Baguettes

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 1/2 teaspoons (1 package) active dry yeast

2 1/2 cups tepid water (90 degrees f)

5 3/4 cups unbleached all-purpose flour -- plus more for sprinkling

2 1/2 teaspoons fine sea salt

1 1/2 tablespoons vital wheat gluten

canola oil for greasing

yellow cornmeal for sprinkling

 

The recipe calls for vital wheat gluten, a substance naturally occurring

in wheat. It adds body and volume to yeast breads, especially those made

with whole-grain flours. Sold in powdered and concentrated form, vital

wheat gluten ensures a high-rising, light-textured loaf. The general rule

is to add 1 tsp. to 1 Tbs. of vital wheat gluten per cup of flour,

depending on the flour's gluten content (bread flour needs less; heavier

whole-wheat and nongluten flours need more). Vital wheat gluten is

available in the baking section of well-stocked supermarkets and by mail

order.

 

In the bowl of a stand mixer fitted with the whisk attachment, sprinkle

the yeast over the water. Add 2 1/2 cups of the flour and beat on medium

speed until smooth, about 1 minute. Cover the bowl loosely with plastic

wrap and let stand at room temperature until bubbly, 2 to 3 hours.

 

Fit the mixer with the dough hook. Sprinkle in the salt, 1 1/2 cups of the

flour and the gluten. Beat for 2 minutes on low speed, then increase the

speed to medium. Beat in the remaining flour, 1/2 cup at a time, until the

dough is smooth yet sticky enough not to pull away from the sides of the

bowl, about 2 minutes. Knead for 8 minutes more on low speed to form a

moist dough ball. Do not add more flour.

 

Using a plastic dough scraper, scrape the mass of dough into an oiled deep

bowl and turn the dough once to coat it. Cover loosely with plastic wrap

and let rise at room temperature until tripled in bulk, 3 to 3 1/2 hours.

(Alternatively, you may cover the bowl with a double layer of plastic wrap

and refrigerate it overnight to let it rise slowly. The second rise,

however, will take twice as long.) Punch down the dough, turn it to coat

again with oil, cover loosely with plastic wrap and let rise again until

tripled, about 2 1/2 hours.

 

Grease 2 baguette pans, each with 2 loaf cradles, 17 3/4 inches long by 5

1/2 inches wide, and sprinkle with cornmeal. Use the plastic dough scraper

to scrape the dough out onto a floured board. Knead a few times with the

scraper to incorporate just enough flour (no more than 1/4 cup) to be able

to shape the loaves. Divide the dough into 4 equal portions.

 

Sprinkle the board with more flour and shape each dough portion into a

12-by-6-inch rectangle. Beginning at a long side, roll up each rectangle,

using your thumbs to help roll it tightly. Press each roll to flatten it

slightly. With the side of your hand, define a depression lengthwise down

the center of the dough log. Fold the dough over again lengthwise to make

a tight log and pinch the long seam to seal. Stretch each log by using

your palms to roll it back and forth on the board a few times until it is

about 15 inches long and 2 1/2 inches wide. Tuck the ends under. Quickly

and gently transfer each log to a prepared pan, laying it, seam side down,

in the cradle and adjusting the dough to fit into the pan. No dough should

hang over the ends of the pan. Sprinkle the tops with flour. Cover loosely

with plastic wrap and let rise at room temperature until 2 1/2 times its

original size, about 1 1/2 hours.

 

Place a baking stone on the center rack of an oven and preheat to 450

degrees F.

 

Using a thin, sharp knife, make 4 or 5 shallow diagonal slashes along the

length of each loaf. This must be done gently, as the delicate dough will

deflate slightly. Lightly brush the tops of the loaves with cold water.

Place the pans on the stone and reduce the oven temperature to 400 degrees

F. Bake until the loaves are crusty and brown and sound hollow when

tapped, 30 to 35 minutes. Transfer the loaves from the pans to wire racks

and let cool slightly. Serve warm or at room temperature the same day they

are baked.

 

Makes 4 baguettes.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Collection Series, Bread, by Beth

Hensperger (Simon & Schuster, 2002). "

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories

from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;

0mg Sodium. Exchanges: .

 

NOTES : You will need 2 dark metal baguette pans to make this

recipe. Each baguette pan has 2 curved loaf cradles

measuring 2 3/8 inches across. The center ridge is

perforated to allow for good heat circulation. These pans

ensure that you will have perfect, crusty loaves every

time you make this recipe.

 

Nutr. Assoc. : 0 0 0 0 0 0 0