Fresh Crackly Crust French Baguettes
Fresh & Crackly Crust French Baguette Recipe
This recipe works perfectly with our Superstone® Baguette Bread Baker, making three loves of bread.
2 oz warm water
1 1/2 tsp active dry yeast
16 oz bread flour
1 1/2 tsp kosher salt
12 oz room temperature water
Keep extra flour handy
Measure the water in a small bowl, sprinkle the yeast on top. Set aside. Measure the bread flour into a large bowl, stirring in the salt.
Make a hole in the center of the flour mix, stirring in the dissolved yeast. Add water, a little at a time, while stirring, just until a textured dough forms.
Cover the bowl with plastic wrap, let it rest for 30 minutes. Bring the dough onto a lightly-floured work area, gently pressing it into a rectangle, then fold into thirds. Turn 90 degrees and repeat.
Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place for 1 to 2 hours, or until doubled in bulk.
Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15” long and 1 ½” in diameter).
Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise for 30 to 45 minutes.
Preheating the oven to 450º F, place a pan of water on the bottom rack. Uncover the baguettes and transfer them to a lightly-greased Superstone® Baguette Bread Baker.
Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
Bake the breads for 30-40 minutes, or until they have a crackly brown crust (the baguettes should have a hollow sound when tapped).