Amy Scherber's Baguette
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Amy Scherber's Baguette
Last updated 6/12/2012 1:03:51 AM. Recipe ID 28023. Report a problem with this recipe.
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      Title: Amy scherber's baguette
 Categories: Breads
      Yield: 3 14" loaves
  1 1/4 ts Active dry yeast
    1/4 c  (2 ounces) very warm water
           105 to 115 degrees F
      3 c  (13 1/2 ounces)
           Unbleached all purpose flour
      1 c  (4 1/2 ounces) cake flour
           (see note)
  2 1/4 ts Kosher salt
  1 1/4 c  Plus 1 tablespoon, (10
           1/2ounces) cool water - 75
           Degrees F
  Combine the yeast and the warm water in a small bowl and stir with a
  fork to dissolve the yeast. Let stand for 3 minutes. Combine the
  flours and salt in a large bowl. Pour the cool water and the yeast
  mixture over the flour, and mix with your fingers to form a shaggy
  mass. Move the dough to a lightly floured work surface and and
  resilient, but not too smooth at this point. Let the dough rest on
  the work surface for 20 minutes, covered with plastic wrap or a light
  towel. (This rest period is the autolyse.)
  Knead the dough for 6 to 8 minutes. Don't overknead it: The dough
  should be smooth, stretchy, and resilient. Place the dough in a
  lightly oiled bowl, turn it in the bowl to coat with oil, and cover
  it with plastic wrap. Let rise at room temperature ( 75 to 77 degrees
  F) for 1 1/2 to 2 hours, or until nearly doubled in volume.
  Gently deflate the dough and fold it over itself in the bowl. Reshape
  it into a ball and cover with plastic wrap. Let it rise for 1 1/4
  hours or until it has nearly doubled again. Gently deflate the dough
  again, reshape into a round, cover, and let rise for about 1 hour.
  Place the dough on a very lightly floured surface and divide it into
  3 equal pieces (about 10 ounces each). Gently stretch one piece into
  a rectangle, leaving some large bubbles in the dough. Fold the top
  third down and the bottom third up as if you were folding a business
  letter. Now form the loaf into a log by rolling the dough over from
  left to right and sealing the seam with the heel of your palm. Fold
  the dough over about 1/ 3 of the way each time, seal the length of
  the loaf, then repeat. You want to gently draw the skin tight over
  the surface of the baguette while leaving some air bubbles in the
  dough. Seal the seam, being careful not to tear the skin of the dough
  or deflate its airy structure. Set aside on the work surface to relax
  before elongating it, and repeat the shaping process with remaining
  pieces of dough.
  Now elongate each baguette, starting with the first one you shaped, by
  rolling it back and forth on the work surface. Begin with both hands
  over the center of the loaf and work them out to the ends until the
  loaf reaches the desired length. (Don't get carried away, or the
  baguettes won't fit in your oven!) Place the finished loaves on a
  peel or upside down baking sheet lined with parchment paper spring,
  resulting in loaves with a light, airy crumb and more flared cuts.
  Thirty minutes before baking, preheat the oven to 500 degrees F.
  Place a baking stone in the oven to preheat, and place an empty water
  pan directly under the stone. Use a very sharp razor blade or lame to
  make 3 to 5 slashes, depending on the length of your loaves, on the
  top of each baguette. The cuts should run from one end of the loaf to
  the other, rather than across it, and the blade should be held at a
  30 degree angle to the loaf so that the cuts pop open in the oven. Be
  careful not to press down too hard, or you may deflate the loaves.
  Using a plant sprayer, mist the loaves.
  Gently slide the loaves onto the preheated stone, or place the
  baguette mold in the oven. Pour 1 cup of very hot water into the
  water pan and quickly close the oven door. After 1 minute, mist the
  loaves and oven walls 6 to 8 times and close the door. After 2 more
  minutes, spray the loaves and the oven walls again.
  Bake for 12 minutes, then lower the oven temperature to 400 degrees F
  and bake for 25 to 30 minutes longer until the loaves are golden
  brown and crisp. Move them to a rack to cool.
  Enjoy your baguettes still slightly warm with some soft, ripe French
  cheese and a glass of wine.
  Yield: 3 - 14 inch loaves.
  Note: If cake flour is not available, you can use the same amount of
  unbleached all-purpose flour, but cake flour will give the baguette a

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Recipe ID 28023 (Apr 03, 2005)

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