Recipe by Jan in Lanark
From Canadian Living. There are three risings, so although the recipe is quite simple, it takes awhile.
- 2 1⁄2 cups lukewarm water
- 1 teaspoon granulated sugar
- 1 tablespoon active dry yeast
- 5 1⁄2 cups all-purpose flour
- 1⁄4 cup skim milk powder
- 1 tablespoon salt
Directions See How It's Made
- Combine water and sugar in a mixing bowl, sprinkle in yeast and let stand for about 10 minutes, or until yeast is dissolved and creamy.
- Using electric mixer, gradually beat in 3 cups of the flour, skim milk powder and salt; beat until smooth, about 3 minutes.
- With wooden spoon, gradually stir in enough of the remaining flour to make a stiff dough.
- Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Place in lightly greased bowl, turning to grease all over, cover with plastic wrap and let rise for 2 to 2 1/2 hours or until almost tripled in bulk.
- Punch down dough; cover and let rise for for 1 to 1 1/2 hours until doubled in bulk.
- Grease two heavy baking sheets or baguette pans and dust with cornmeal; set aside.
- Punch down dough; turn out onto floured surface and knead into a smooth ball. Divide dough into 4 equal pieces; roll each into a rope about 14 inches long. Place 2 ropes at least 4 inches apart on each prepared baking sheet.
- Dust tops with flour, cover with dry tea towel and let rise for about an hour, until doubled in bulk.
- 15 minutes before baking, place inverted baking sheet on middle rack of 425 oven. Place cake or pie plate on bottom rack.
- Just before baking only 2 baguettes at a time, pour 1 cup of water into pan. Using serrated knife, cut 3 long diagonal slashes about 1/4 inch deep inot each baguette.
- Place baking sheet with baguettes on inverted baking sheet and bake for 20-25 minutes or until golden brown and bottom sounds hollow when tapped.
- Remove to wire rack and let cool. Repeat with remaining baguettes.