Ooh la la! This recipe for classic French bread is tres magnifique!
Photo by Gwénaël Le Vot
MAKES 2 LARGE OR 4 SMALL
3 cups bread flour
1½ teaspoons kosher salt
¼ teaspoon instant yeast
1½ cups water, room temperature
In a large bowl, mix flour, salt and yeast well. Add water and mix, using the handle of a large wooden spoon, until it forms a ball. Scrape down the sides of bowl and continue to stir until all the flour is incorporated into the dough ball. Cover bowl with plastic wrap and place in a warm, dry area or lighted oven. Let proof 12–24 hours.
Scrape dough onto a clean, floured work surface. Sprinkle top of dough with flour and—with floured hands—fold dough over onto itself (sides, then top and bottom) until smooth, about two times. Form into a ball and cut into two or four equal pieces. Form each piece into ropes and let rest for 10 minutes. Roll and shape each rope into baguettes and place onto either parchment paper (if using a pizza stone to bake bread) or a baguette mold lightly sprayed with cooking spray. Cover with a clean dish towel and let proof 1–2 hours.
Preheat oven to 450 F for at least 30 minutes. Position rack in the middle of the oven. If using a pizza stone, preheat it along with the oven. Score each baguette with a bread lame or scissors.
If you are using a pizza stone, use a pizza peel to slide parchment and baguettes onto the stone. Bake 20 minutes or until golden brown. Transfer to a cooling rack.
If using a baguette mold, place a small pan of water on or near the bottom of the oven. Place the baguette pan in the oven and spritz the top of the loaves with water and immediately close oven door to trap the steam. Bake 20 minutes or until golden brown. Transfer to a cooling rack.
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What is a bread lame? A razor-sharp blade used to make cuts in bread dough. A paring knife or scissors will drag the dough, whereas a lame will make clean cuts.
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