Jeremy’s French Baguettes

Method

1. 1

   Ahead. Active Time: about 5 minutes In a large bowl, combine the water and yeast. Allow to bloom for 15 minutes. Remove ½ cup of flour from your bag of flour.

2. 2

   Step 2. Once bloomed, add in the flour and then the salt. Mix on low speed until the dough holds together. Then on medium speed for 4 minutes. Check that the dough has window paned (If you stretch a small piece of dough, it has enough gluten structure that you can stretch it until you can see light through it) If it does not hold the structure, contine kneading until you get windowpane.

3. 3

   Step 3. Transfer the dough to a greased bowl and allow it to rise for 1 hour or until it has doubled in size. Degas the dough and give it a stretch and fold. Allow the dough to rest for another 30 minutes before giving the dough another fold. Cover and allow the dough to ferment for 20 more minutes.

4. 4

   Step 4. Preheat your oven to 450F Portion the dough into _____ even rectangles, approximately ____ grams per rectangle. Shape the dough into cylinders.

5. 5

   Step 5. Roll into a baguette roll shape by tapering the edges slightly and leaving the center thick. Transfer to a parchment lined sheet tray if baking on a sheet tray. If baking on a pizza stone, transfer the rolls to a sheet of parchment paper and place on a peel or edgless sheet tray.. Cover with some plastic wrap and allow it to rise for 30-45 minutes in a warm place. Immediately befor baking, place a heat proof pot of boiling water in the bottom of your oven.

6. 6

   Step 6. Slash the dough quickly with an extremely sharp knife. If using the peel method, use the peel to shimmy your baguettse onto the pizza stone. If using a sheet tray, just palace the sheet tray in the oven. Bake for 15-20 minutes or until they are golden brown and crispy.

7. 7

   Step 7. Remove from the oven and cool for 15 minutes. Slice the baguette open and use and the perfect bhan mi loaf!! Enjoy!!