I've had a lot of requests on how to do perfect French Bread Baguettes! Here's my new video tutorial...
Chef Tess Alta Artisan French Baguettes
6 cups Honeyville Alta Artisan Bread Flour
2 cups Warm Water (105 degrees or less)
2 tsp Instant Yeast
1 Tbsp Sugar
1 Tbsp Salt
2 Tbsp Honeyville Ova Easy Egg Crystals + 1/3 cup water for glazing
Honeyville Cornmeal for sprinkling
1) In a large bowl using a whisk, pour the warm water and sprinkle with the yeast and sugar. Let stand until foamy, about 10 minutes.
2) Add 2 cups Alta Artisan Bread Flour and Salt. Beat hard until smooth, about 4 minutes. Add remaining flour 1/2 cup at a time until a shaggy dough is formed that clears the sides of the bowl.
3) If kneading by hand, turn the dough onto a lightly floured work surface and knead until silky smooth, about 8 minutes. By Machine, about 5 minutes on medium speed.
4) Place the dough in a covered gallon bucket. Let rise in the fridge overnight or for a faster loaf, let raise in a warm place 2 hours until tripled in size. Punch down dough. Allow to ferment a second time for an hour more for full flavor.
5) Gently deflate dough. Turn onto a lightly floured work surface and form into 3 baguettes or 3 balls. Place the loaves 4 inches apart on a cornmeal baking sheet. Lightly oil the loaves and cover with plastic. Allow to raise until doubled (40-50 minutes). Preheat baking stone in a 450 degree oven for at least 20 minutes prior to baking. Slash the tops of the loaves with a very sharp knife, no deeper than 1/4 inch into the entire surface of the loaf. Brush the surface with the egg-glaze. Place the loaves on the baking stone that is in the oven. Mist the tops of the loaves heavily with water. Bake 15 minutes at 450 degrees. Lower temperature to 350 degrees for final 15 minutes.
Always My Very Best,
Your Friend Chef Tess