Baguettes

Instructions

1. In a large bowl combine the dry ingredients (flour, salt yeast)
2. Whisk vigorously to insure a good blend
3. Add water and using a large spoon and/or scraping device to blend the dry ingredients and water together to form a well-blended rough dough
4. Cover the bowl with a towel and set aside in a dry/warm place that is not drafty
5. Let the dough rise for at least one hour or until the dough doubles in size
6. Scrape the dough into a large plastic container with a lid
7. Place the sealed container with dough into the refrigerator over-night (I have let it ferment for up to 3 days)
8. The next day cut the dough into 4 equal pieces
9. On a well floured surface, press out the air and fold and press the dough twice to form a 15 inch cylinder and then roll it into a baguette shape
10. I use a Baker's Couche or towels that are sprinkled with flour to create the equivalent of a French Couche
11. After letting dough rise for 40 to 60 minutes (the longer you let the dough rise the larger your baguette will be) place the dough cylinder onto a perforated French baguette pan
12. (I have a four slotted baguette pan)
13. Place a pan of water in the bottom of the oven
14. Pre-heat the oven to 475 degrees
15. With a razor blade or sharp knife, score the top of your dough cylinders with 4 slanted cuts
16. Sprinkle the top of the dough with a dusting of flour
17. Bake for 24 to 27 minutes or until the baguette is a dark brown (The color is a matter of preference. I like mine darker and crunchy)
18. Remove allow to cool for a few minutes and serve warm
19. Note: Option 1: They can be stored at room temp, in the refrigerator and frozen. To reheat place a room temperature baguette into a 400 degree over for 10 minutes.
20. Option 2: I have been storing them in the freezer placing in the microwave on high for 1 minute and then heating in a 400 degree oven for 10 minutes or toasting them for 5 minutes