Crusty French Baguettes

There really is not many things that are better than a nice crusty French baguette with a good bottle of wine and some kind of stew to use the bread as a sponge. And when the bread gets a little stale it can be used for homemade croutons or even to make bread pudding. Sure you can go to your local supermarket and pick up a baguette off the shelf, heck I make my own bread and I do in a pinch, but as always there is nothing better or more satisfying than making it yourself. As with most yeast breads its a labor of love and should not be rushed since you dont want to spoil the results. There is really no special equipment that is needed to make French baguette's but one thing I like to use is this French Baguette Pan from Williams-Sonoma. The holes in the bottom ensure a niece even crust over the entire loaf and the bread simply will not stick to it, and hey you can make two at a time! Another thing that is a must is either a really sharp knife or razor blade for slashing the loaves. I tend to go to the razor blade and keep one in the kitchen just for slashing loaves of bread as they really do a good job.

Ingredients

Starter:

1/2 C cool water

1 C Unbleached All-Purpose flour

1/8 tsp active dry yeast

Dough:

All of your starter

3 1/2 C Unbleached All-Purpose flour

1 C Lukewarm Water

1 1/2 tsp Salt

1/4 tsp active dry yeast

Method

1. Mix the ingredients for the starter together until well mixed and smooth. Cover and set asside and let rest at room temperature overnight

2. The next day mix your starter with the rest of the ingredients in a stand mixer fitted with a dough hook. Mix dough until springy but not to smooth. Turn out dough into lightly grease bowl cover and let rest for 3 hours deflating and turning the dough after 1 hour and then again after 2 hours

3. Divide your dough in half and shape each half into a rough oval and let rest. After about 15 minutes fold each oval in half lengthwise and pinch the ends closed then using cupped hands roll out each loaf into a log about 17" long. Place the loaves on your French bread pan. If not using one place the loaves on a baking sheet that is either lightly greased or covered with parchment paper

4. Let them rise for 2-2 1/2 hours, but not doubled. If your house is cold this could take longer

*Tip* You can also place the loaves in the oven and turn on the oven light which will speed things up!

5. Towards the end of the rising time preheat your oven to 425F

and very carefully slash each loaf with 3 diagonal cuts about 1/3" deep then mist the loaves liberally with warm water

Ready for the oven

6. Bake the baguettes for 22-28 minutes or until they are a nice golden brown color

7. Take the baguettes off the pan and place them directly on your oven rack, turn off the oven and leave the door cracked until completely cool

8. Slice, Serve, and Enjoy!