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Traditional Artisan Style Baguette - Rustic French Bread
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A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes.
- Ready In:
- 32mins
- Serves:
- Yields:
- Units:
Nutrition Information
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ingredients
- 1 (1/4 ounce) packet active dry yeast
- 1 tablespoon organic honey
- 1 1⁄2 cups warm water
- 2 teaspoons natural sea salt
- 4 - 4 1⁄2 cups unbleached all-purpose flour
directions
- Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
- In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
- Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
- Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
- Preheat oven to 400F degrees.
- Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
- Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
- Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
- Best eaten the same day.
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Can this be frozen or the recipe halved to make just one loaf? Ty.
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2 questions. Will be using stand mixer with dough hook. How long to knead? What size should the loaves be shaped into? TH for a response. Where will I find the response?
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I made this recipe for the for the first time last night. While it was tasty as can be, I let it rise way too long, so it fell. I made it again this morning, and it came out perfectly. Instead of adding cuts, I twisted the dough. I also used black truffle sea salt, as rhat is what I have on hand. It will be made again and again.
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