This is all about speed - not deep flavor.
4 hours total
Ingredients:
▪ 380g or 1.5c warm water
▪ 12g or 4tsp instant yeast
▪ 22g or 1 3/4Tbsp sugar
▪ 525g or 4 1/4c bread flour
▪ 12g or 2tsp salt
Directions:
01. Add ingredients to a stand mixer with dough hook attachment.
02. Mix on high for 6-8 minutes until dough has formed a ball and clears sides of the bowl.
(Alternatively you can knead by hand until dough looks similar.)
03. Transfer to a bowl and round it into a ball.
04. Cover and allow to ferment at room temp for 60 minutes.
(The dough should have risen a lot. (it has a LOT of yeast))
05. Punch it down to release some gas, then do a strength building fold.
06. Tuck and round into a ball as you did before.
07. Cover, and let ferment on at room temp for another 60 minutes.
(The dough should have risen a lot again.)
07. Flour dough and work surface and divide it into 9 equal pieces (about 100g each).
08. Pre-shape each piece into a ball.
09. Once pre-shaped into balls, cover with a damp towel to relax for 15-20 minutes.
10. Shape baguettes as shown place into a baguette pan by using a sheet tray.
(Baguette pan is a specialty item. If you don't have one, use an upside down cookie sheet with oiled parchment paper)
11. Cover shaped baguettes with damp towel and proof for 45 minutes.
12. Preheat oven to 400 with baking stone/steel on top rack
+ Plus cast iron skillet on bottom rack.
+ Boil a kettle of water (will be used in cast iron skillet for steam)
*When baguettes are proofed and ready to bake, they should indent when you poke them, then slowly bounce back.
13. Score diagonally across the top of each.
14. Spray top of loaves liberally with water then load into preheated oven on top of baking stone/steel.
15. Pour boiling water into cast iron skillet on bottom rack and close oven door quickly
16. Bake for 30-35 minutes.
- Loaves are done when toasty and golden brown.
(do not make them the usual dark bake I prefer. They are hoagies and should be blonde.)
