Homemade Baguettes

Homemade Baguettes... I love making bread! Ever since I tried making bagels, I have been fascinated with bread baking. I used to be so scared of working with yeast dough, that I put it off for many years. When I moved to Montana, a few years ago, I decided it was time for me to at least attempt a bread recipe. I went to the library and picked up a book on bagels...I think it was by Nigella Lawson. She made it look so easy ... not so intimidating. I tried it and loved it! Since then, I have been on a quest to try a new bread recipe every so often...

I know some bread recipes don't always come out the way you expect it. But the more you try, the more experience you gain. You get a better feel of how the dough should be ....it in turn becomes easier and not so intimidating. I have to admit that I bake 80% of my breads at home. I have never attempted making baguettes before, but I have always wanted to... for such a very long time. Well, I've finally attempted them!

The recipe has quite a few steps, but I think it was worth it! I made a double batch(why go through all that work and get just a couple of loaves?!)... and since my oven stone is not big enough, I made smaller baguettes (than the original recipe). As always, I freeze all my breads. They last so much better. Just reheat in the oven and they will become just as crisp. With the baguette, I made some flank steak sandwiches with caramelized onions and peppers...delicious! Hope you enjoy...

You will need: The recipe was adapted from America's Test Kitchen Baking cookbook. Makes 2 large baguettes or 4-5 smaller loaves(12 inches)

Sponge~

1/2 cup bread flour

1/2 cup warm water(110 degrees)

1/2 tsp instant or rapid rise yeast

Dough~
3 -3 1/2 cups bread flour

3/4 tsp instant or rapid rise yeast

1 1/2 cups warm water(110degrees)
1 1/2 tsp salt

Glaze~

1 large egg beaten with 2 TBS water

Directions: This recipe requires 2 days... so plan ahead.

Day 1:

Make the sponge:
1. In a medium bowl, stir all of the ingredients until combined. You will need to cover the bowl with plastic wrap.
2. Let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. I made mine in the late afternoon and started on it in the morning.

Day 2:

1. In a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast.
2. On low speed, add water and mix until the dough comes together. It will be about 2 minutes.
3. Stop the mixer and cover the bowl with a plastic wrap. Let it sit at room temp for 20 minutes.
4. After the 20 minutes, remove the plastic wrap and add the sponge from the previous day.
5. Add the salt and knead the dough on med-low for about 8 minutes.
6. After about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 TBS at a time. The dough should not stick to sides only to the bottom of the bowl.
7. Complete kneading the dough for the additional 4 minutes. You should have kneaded the dough for a total of 8 minutes.

8. Turn the dough on a lightly floured counter top.
9. Form into a ball.
 

10. Place the dough into a large, lightly oiled bowl. Cover tightly with greased plastic wrap.
11. Let rise in a warm place. Like with all my breads I let it rise in a cozy oven. (I turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.).
12. Let rise 1 hour.

13. After the initial 1 hour rise time, you will need to turn the dough 2 times. Slide a bench scraper under one side of the dough. Gently lift and fold 1/3 of the dough toward the center.

14. Repeat with the other side.
15. Finally, fold the dough in half perpendicular to the first folds. This should be a rough square.
16. Let it rise for 30 minutes . Repeat the process of turning and folding.
17. Cover the bowl with plastic wrap. Let rise for an additional 30 minutes.
This process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength.
18. Top a large rimless(or inverted) baking sheet with parchment paper. Turn the dough onto a lightly floured counter top.
19. Divide it into 2 loaves(I divided mine in 4-5 pieces as my baking stone is too small).

20. Shape each piece into a baguette and lay each piece seam side down. Space them about 4-5 inches apart.

Shaping the baguettes:
1. Work with one piece at a time. Gently pat the dough into a rectangle.

2. Gently fold the bottom third of the dough up to the center. Press to seal.
3. Bring the bottom of the dough up to the top and seal.

4. Flour your hand and create a large crease down the middle.

5. Pinch the top and the bottom of the dough together making sure it is secure.

6. Gently roll the baguette back and forth to make a long log.
7. Lay each piece seam side down unto a parchment lined baking sheet.

Remember to space them.
8. Mist the baguettes with vegetable oil and cover loosely with plastic wrap.( I didn't cover them with plastic wrap).
9. Let rise in a warm place till doubled about 1 hr to 1 1/2 hr.

10. After about 40 minutes of rising time prepare your oven. Adjust your oven rack to the lower-middle position. Place a baking stone on the rack and heat the oven to 500 degrees F.
11.  Let the baking stone heat for 30 minutes but no longer than 1 hour.
12. After the baguettes have doubled in size, score them with 1/2 inch slashes. Use a very sharp knife or a sharp blade.
13. Brush the breads with egg-water mixture. Carefully slide the breads and parchment paper unto the baking stone.
14. IMMEDIATELY reduce the oven to 425 degrees F. Don't forget this step.
15. Bake until golden and center of bread registers at 210 or about 25 minutes. Rotate loaves halfway to ensure even browning. I don't think I bothered with turning them.
16. Let cool for about 30 minutes. This bread is amazing for steak sandwiches. Delicious!