Ingredients
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1
-
1
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1 1/2
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2
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4 - 4 1/2
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-
-
-
-
-
-
-
-
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Directions
Traditional Artisan Style Baguette – Rustic French Bread,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.,Can this be frozen or the recipe halved to make just one loaf? Ty.,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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Steps
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1
Done
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Place the Yeast, Honey and Warm Water in a Large Bowl and Let Stand Until Foamy, About 5 Minutes. |
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2
Done
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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). |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Preheat Oven to 400f Degrees. |
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6
Done
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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. |
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7
Done
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Use a Serrated Knife to Cut 3-5 Small Diagonal Slits Across the Tops of the Baguettes, and Lightly Sprinkle With Cool Water. |
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8
Done
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Bake in the Middle of Oven For 25-30 Minutes, Until Golden. Transfer to a Rack to Cool. |
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9
Done
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Best Eaten the Same Day. |
