The Bread is in the Baking

I found this recipe on Anne's Food blog. It has some great recipes, but the measurements on her blog are European so I've changed them here. The recipe is very easy to follow, but this is one of the messiest breads to make. The dough is very more of a sticky batter than a dough and and it takes 3 1/2 to 4 hours to rise. BUT it's really good and easy to make. I make the dough in my dorm room, go to class, come back and stick the dough in the oven.

Baguettes
2 1/2 cups water
3 1/4 cups flour with extra protein (bread flour)
1 tbs AND 2 1/4 tsp yeast (this is the confusing part)
2 tsp salt
extra flour for the shaping

Mix the water and flour and work with a machine (or heavy wisk) for ten minutes, adding flour as you go. Sprinkle over the yeast, and work for three more minutes. Add the salt, and work for three minutes again.

Cover the bowl with plastic wrap (DO NOT USE A TOWEL it will stick) and leave to rise for four hours. I've found that if you put it in the oven your rise time is shorter by 30 minutes to an hour.

Preheat the oven to 527 °F (if your oven doesn't go this high, that's fine, 500°F will do the trick. When you turn the oven on put a large pan of water near the bottom of the oven, so that you'll get steam.

Prepare a large surface with lots of flour, and prepare a baking sheet with parchment paper. Pour the dough onto the flour, it will be very soft. Don't knead it at all. With generously floured hands, gently form two lengths and place on the baking sheet, twisting gently as you go so that they'll end up with a twisted shape. Dust with more flour, and leave to rise, uncovered, for 30 minutes.


Bake the breads for 10 minutes. Then lower the heat to 392°F, and open the vent. Bake for 30 more minutes.

Remove, and let cool uncovered on a rack.

Total Time: About 5 hours