Baking bread can be a bit intimidating until you do it, or maybe I should say until you use this recipe. It’s time consuming because of the rising time but otherwise very simple and simply rewarding. When I started baking bread and pizza dough on a regular basis I bought a baker’s stone. At the time it was under 50 dollars and worth every penny. It really makes a difference in the texture of the crusts.
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Artisan Bread Baguettes (using food processor)
Instructions
Use the dough blade in your food processor. Combine the flour, salt and yeast in the bowl. Test the temperature of the flour mixture using an instant read thermometer. Adjust the water temperature so that the individual temperatures of the flour and water when combined equal 145 degrees (i.e. if the flour is 70 degrees, then the water must be 75 degrees.) With the processor running on low speed, add the water through the small feed tube and process for 45 seconds. Transfer the dough to a large ungreased bowl. Cover with plastic wrap and let rise for about 1 1/2 to 2 hours at room temperature.
Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and place a baking stone on the rack. Place a small cast iron skillet to preheat on the floor or the oven. Preheat the oven to 475 degrees.
When dough has risen, scrape the dough onto a lightly floured pastry cloth or work surface. Divide the dough into three equal pieces; shape into rough balls. Let rest, covered with plastic wrap, 15 to 20 minutes.
Flatten into 4x5 inch rectangles. From the far side, fold a little over 2/3 of the way toward you; use the heel of your hand and press the folded edge to seal.
Turn the dough 180 degrees; fold over the other long edge 2/3 of the way, then seal with the palm of your hand.
Fold the log in half lengthwise and using your thumbs to create tension on the surface of the log. Use fingertips to seal the dough into a taut cylinder.
Place both hands on the center of the log; with fingers spread, use light, uniform pressure to roll the dough back and forth to create a long snake, about 14 inches.
Transfer the baguettes, seam side down to the floured cloth. Fold the cloth up to form channels in which each loaf will rise. Cover with plastic wrap and let rise for 30 to 45 minutes, until the dough increases in size by 50 percent.
Gently transfer the loaves seam side down onto a baker's sheet or stone dusted with cornmeal. Use a serrated knife to score several diagonal slices on each loaf. Carefully pour 1 cup warm water into cast iron pan and reduce oven heat to 450 degrees Bake for 20 or 25 minutes until the crust is a deep mahogany color and the loaves sound hollow when tapped on the bottom. The internal temperature of the bread will be 205 to 210 degrees. Remove from the oven and place on a rack to cool completely before slicing or storing.
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