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Recipe Name: Amy Scherber's Baguette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 3

1 1/4 Teaspoon(s) Active dry yeast
1/4 Cup(s) 2 ounces very warm water
105 to 115 degrees F
3 Cup(s) 13 1/2 ounces
Unbleached all purpose flour
1 Cup(s) 4 1/2 ounces cake flour
see note
2 1/4 Teaspoon(s) Kosher salt
1 1/4 Cup(s) Plus 1 tablespoon, 10
1/2ounces) cool water - 75, 1/2ounces cool water - 75
Degrees F

Combine the yeast and the warm water in a small bowl and stir with a
fork to dissolve the yeast. Let stand for 3 minutes. Combine the
flours and salt in a large bowl. Pour the cool water and the yeast
mixture over the flour, and mix with your fingers to form a shaggy
mass. Move the dough to a lightly floured work surface and and
resilient, but not too smooth at this point. Let the dough rest on the
work surface for 20 minutes, covered with plastic wrap or a light
towel. (This rest period is the autolyse.) Knead the dough for 6 to 8
minutes. Don't overknead it: The dough should be smooth, stretchy, and
resilient. Place the dough in a lightly oiled bowl, turn it in the
bowl to coat with oil, and cover it with plastic wrap. Let rise at
room temperature ( 75 to 77 degrees F) for 1 1/2 to 2 hours, or until
nearly doubled in volume. Gently deflate the dough and fold it over
itself in the bowl. Reshape it into a ball and cover with plastic
wrap. Let it rise for 1 1/4 hours or until it has nearly doubled
again. Gently deflate the dough again, reshape into a round, cover,
and let rise for about 1 hour. Place the dough on a very lightly
floured surface and divide it into 3 equal pieces (about 10 ounces
each). Gently stretch one piece into a rectangle, leaving some large
bubbles in the dough. Fold the top third down and the bottom third up
as if you were folding a business letter. Now form the loaf into a log
by rolling the dough over from left to right and sealing the seam with
the heel of your palm. Fold the dough over about 1/ 3 of the way each
time, seal the length of the loaf, then repeat. You want to gently
draw the skin tight over the surface of the baguette while leaving
some air bubbles in the dough. Seal the seam, being careful not to
tear the skin of the dough or deflate its airy structure. Set aside on
the work surface to relax before elongating it, and repeat the shaping
process with remaining pieces of dough. Now elongate each baguette,
starting with the first one you shaped, by rolling it back and forth
on the work surface. Begin with both hands over the center of the loaf
and work them out to the ends until the loaf reaches the desired
length. (Don't get carried away, or the baguettes won't fit in your
oven!) Place the finished loaves on a peel or upside down baking sheet
lined with parchment paper spring, resulting in loaves with a light,
airy crumb and more flared cuts. Thirty minutes before baking, preheat
the oven to 500 degrees F. Place a baking stone in the oven to
preheat, and place an empty water pan directly under the stone. Use a
very sharp razor blade or lame to make 3 to 5 slashes, depending on
the length of your loaves, on the top of each baguette. The cuts
should run from one end of the loaf to the other, rather than across
it, and the blade should be held at a 30 degree angle to the loaf so
that the cuts pop open in the oven. Be careful not to press down too
hard, or you may deflate the loaves. Using a plant sprayer, mist the
loaves. Gently slide the loaves onto the preheated stone, or place the
baguette mold in the oven. Pour 1 cup of very hot water into the water
pan and quickly close the oven door. After 1 minute, mist the loaves
and oven walls 6 to 8 times and close the door. After 2 more minutes,
spray the loaves and the oven walls again. Bake for 12 minutes, then
lower the oven temperature to 400 degrees F and bake for 25 to 30
minutes longer until the loaves are golden brown and crisp. Move them
to a rack to cool. Enjoy your baguettes still slightly warm with some
soft, ripe French cheese and a glass of wine. Yield: 3 - 14 inch
loaves. Note: If cake flour is not available, you can use the same
amount of unbleached all-purpose flour, but cake flour will give the
baguette a lighter texture. BAKERS' DOZEN AMY SCHERBER SHOW #BD1A55
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
Bakery-Shoppe Digest V1 #230 by Bill <> on Sep 11,

Nutrition (calculated from recipe ingredients)
Calories: 550
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 1414.4mg
Potassium: 175.5mg
Carbohydrates: 115.8g
Fiber: 4g
Sugar: <1g
Protein: 15.2g

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