Tuesday, September 11, 2007


I found this recipe on the back of a bag of King Arthur Flour. I really like the way my food tastes with the King Arthur flour.


1/2 cup water

1 cup King Arthur Unbleached All-Purpose Flour or European-Style Artisan Bread Flour

1/8 teaspoon instant yeast


All of the starter

3 1/2 cups King Arthur Unbleached All-Purpose Flour or European-Style Artisan Bread Flour

1 cup water

1 1/2 teaspoons salt

1/4 teaspoon instant yeast

The Starter:

Mix the starter ingredients together till smooth, cover, and let rest at room temperature overnight.

Preparing the Dough: Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough.

Allow the dough to rise, covered with lightly greased plastic wrap, for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.

Turn the dough out onto a lightly greased or floured work surface. Divide the dough into two pieces (if you're using our Steam Baking Master, or three pieces, for longer, thinner baguettes. Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.

Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a log that would fit whatever pan or baking stone you'll be using to bake in. Place the logs in the folds of a floured couche, which you've set onto a sheet pan or pans, or directly onto the pan (lightly greased or parchment-lined).

Cover them with a proof cover or lightly greased plastic wrap, and allow the loaves to rise till they have just about doubled in size, about 1 1/2 hours.

Note: For the best, most crispy-crackly crust, cover the shaped baguettes in plastic wrap and refrigerate overnight. The next day, let them rest at room temperature for 30 minutes, covered, while you preheat your oven.

Preheat your oven to 425°F; if you're using a baking stone, place it on the lowest shelf. Roll the risen baguettes from the couche onto the lightly greased or parchment-lined pan of your choice -- or onto a peel, if you're baking directly on the stone. (If you're using the Steam Baking Master, follow the manufacturer's baking directions.)

Place the baguettes in the oven.

Bake the baguettes for 25 to 30 minutes, until they're a deep, golden brown. Turn off the oven, crack it open about 2 inches, and allow the baguettes to cool in the oven.

Yield: 2 shorter, fatter baguettes or 3 longer, skinnier baguettes.

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