I cannot believe that it has been a month since I have been able to post anything! Christmas came and went, as did the new year! I cannot wait to see what this year has in store for my family. Me and Kyle have four more months until the wedding and I cannot believe how fast time has flown. It seems like there is no way that five months has already passed since we got engaged. My oldest sister Missy is pregnant and due at the beginning of August, and my middle sister is moving back to Florida after Missy has the baby. So a lot of new things are happening this year and I cannot wait to see what the Lord has in store for everyone.
Now onto this delicious baguette. I wish it was not so, but i love bread. Especially a french baguette. I was trying to decide what to make for the blog but was having a hard time because I did not want to make dessert, since all of us are trying to steer clear of that before the wedding. So I decided to make a french baguette, which I have been wanting to do for some time now, for a dinner we were having with my sister's father-in-law. For some reason I have been under the notion that a french baguette is one of those things you have to master before you present it, but oh was I wrong. This has to be the simplest recipe as well as the easiest, because you make the dough the night before. There are only four ingredients in this dough so it is not complicated at all.
Classic French Baguette
Makes two loaves
Adapted from Artisan Bread in Five minutes a Day
3 cups lukewarm water
1 1/2 Tbsp. granulated yeast (1 1/2 packets)
1 1/2 Tbsp. kosher salt or any other course salt
6 1/2 cups all purpose flour
-In a medium size bowl add the flour and set aside.
-Add the yeast and salt to the warm water in at least a 5-qt capacity bowl. (Most kitchen aids are of this size) You do not need to get them dissolved by mixing them.
-Add all of the flour at once and mix them using the dough hook, until the mixture is uniform. This should only take a few minutes, so be sure not to over mix. The dough should be wet and loose.
-Cover with plastic wrap or a clean cloth, and let is sit at room temperature for about 2 hours. Leave the dough overnight in the refrigerator (you can also refrigerate it for up to 14 days in a lidded, not airtight container. If you plan on using it after the 14 days, you can freeze it)
1 Tbsp of whole wheat flour (or all purpose flour)
all purpose flour for dusting
-Place a baking stone in the middle rack of your oven. Heat the oven to 450 degrees.
-Using the all purpose flour, shape the dough into two, 2-inch diameter cylinder by rolling it back and forth with your hands.
-Place the loaves on a pizza peel covered with the Tablespoon of whole wheat flour. Allow to rest at room temperature for 20 minutes.
-After the dough rests, glaze the top of the loaves with water using a pastry brush. Make slits on top of the loaves using a serrated bread knife. I made about 5 on each of mine. Then transfer the loaves directly onto the hot baking stone in the oven.
Pour 1 cup of hot tap water into a regular pie pan, and place it in the oven as well. Quickly close the oven door.
-Bake about 20 minutes at 450 degrees and then turn it down to 375 degrees and bake for another 8-10 minutes until browned on top and feels sturdy in the middle.