Everybody has flour, salt and yeast at home, right?! Well, now’s the time to make sure you do. Even though this bread is a two day event, it is super easy. You can mix the dough for this in less than 10 minutes, chill overnight and be eating hot, fresh bread in a couple of hours. It’ll make you forget your trouble for about 2 hours…no kidding.
Crusty Baguettes
makes 3 14″ baguettes
3 cups bread flour
1 teaspoon salt
1/4 teaspoon instant yeast
1 cup warm water
Stir together all the ingredients in a large bowl until you have a rough, shaggy mix. Turn dough out onto a lightly floured surface and knead everything together for 1-2 minutes to make a slightly sticky, rough dough.
Place the dough in a lightly greased bowl, cover and let rest at room temperature for about 2 hours, turning and pushing dough down a couple of times during the 2 hours. Refrigerate in the covered bowl overnight.
Transfer the dough to a lightly greased surface and divide it into three equal pieces. Shape each piece into a oval, about 10×4″. Flatten the oval with the palm of your hand. Fold each oval in half lengthwise and seal the edges with the heel of your hand. Flatten it slightly again and then fold and seal from the opposite side. Gently roll each piece of dough, seam-side down, into a 14-15″ log.
Place the logs, seam side down, into a stoneware baguette baker or a baguette baking tray. Lightly spray the tops of the baguettes with cooking spray. Lightly cover with plastic wrap let them rise in a warm environment about 90 minutes.
About 30 minutes before your 90 minute rise time is complete, heat a kettle of water to boiling. Set a shallow pan in the bottom of your oven. Preheat oven to 425º-450º. Just before baking, remove the plastic wrap and slash the tops of the baguettes several times. Lightly spray with water. If using a baguette baker, put the cover on. Baguettes baked in the baking trays can go into the oven uncovered. Pour boiling water in the shallow pan in the bottom of your oven. Put the baguettes in above the steamy water. Bake the baguettes for 15-17 minutes. They should be golden brown. The internal temperature should ready 195-200º to insure inside is cooked properly. Turn the baguettes out onto a rack to cool.
If you are not going to eat these right away (ha!), they are best stored wrapped in a kitchen towel or in a brown paper bag. To keep for several days or longer, wrap in plastic when completely cool and freeze. Bake uncovered on a sheet pan at 400º for 15 minutes to revitalize a frozen baguette.
