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
|
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
|
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. |
