Baguettes (Autolyse Method)
- Ready In:
- 5hrs 25mins
- Pour water into mixing bowl; disperse yeast and salt into the water and then add the flour.
- Mix all the ingredients on the first speed for a very few minutes--until the dough comes together and is hydrated. It will, however, be more batter-ish than dough-ish and will be very wet--resist the urge to add more flour, cover and let it rest for 20 minutes.
- Dust your bench and scrape the dough out onto the bench. Fold it "assertively" first pulling the left side to the center then the right, then the side near you and finally the side opposite. Try not to work much more flour into the dough. Once folded, replace it in the bowl, seam side down, cover it and let it sit for 20 minutes.(I find a bench scraper indispensible for this).
- After the second 20 minute period had elapsed, repeat the folding process, and then return the dough to the bowl and let it rest, covered, for yet another 20 minutes.
- Now repeat the folding process for the third time. Then replace the dough in the bowl again and let it rise, covered, for 2 hours.
- Preheat the oven to 460 or 470 degrees F. If you are using baking stones, place them in the oven to heat.
- Turn the dough out onto a floured surface and divide into 14 ounce (400 gram) portions. If your oven is not large, you may want to make smaller portions as the long baguettes may be a tight fit.
- Shape the portions lightly into blunt cylinders and allow to rest, covered, for 20 minutes.
- Shape into baguettes, taking care to avoid tightening the dough.
- Allow to rest for the final proofing of 40 to 50 minutes.
- Slash each loaf diagonally 5 - 7 times.
- Steam the oven (spray with a mister or throw some ice on a pan in the bottom of the oven).
- Place the loaves in the oven, give another quick steam and bake for about 25 minutes until richly colored and well crusted. The loaves should be a lovely rich brown.
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<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>