Crusty French Baguettes (This recipe is from--CantStopBaking.blogspot.com)
2 cups lukewarm water
1 tablespoon instant yeast
2 tablespoons white sugar
5 cups all purpose flour
2 teaspoons salt
1 egg white
(Approximately 2 cups water)
Combine water, yeast and sugar in the bowl of a mixer. Allow to sit for 5 minutes until the yeast begins to foam. Add flour, and salt. Using the kneading attachment, knead dough for 10 minutes, until smooth and elastic. Transfer to a greased bowl, turning to coat all sides. Cover the bowl with a towel and allow to rise in warm place for 30 minutes. Preheat oven to 375° ( I set the bowl on top of the oven and then turn it on to preheat. It seems to work well over there.) Divide dough in half. Roll out half of the dough into a large rectangle, about 18'' by 12''. Starting at the wide end, roll the dough up tightly, until it forms a log. Using a sharp knife, cut the log into 3. Gently roll each baguette into a proper baguette shape, and place on a greased cookie sheet. Repeat with remaining dough. Cover baguettes with a towel and allow to rise for another 30 minutes. Using a pastry brush, gently brush the tops of the baguettes with egg white. (I skipped that step in the one pictured above and it came out fine. The egg white adds more crispiness to the crust if that's what you are going for.) Bake in preheated oven for 20-25 minutes, or until golden.
For extra crispy baguettes: Heat about 2 cups of water in a teakettle. Before placing the baguettes in the oven, put an empty cookie sheet on the bottom rack. Pour the heated water into the cookie sheet. Then put the baguettes in to bake, and immediately close the door. Keep the oven door closed for the duration of the baking time.
2 cups lukewarm water
1 tablespoon instant yeast
2 tablespoons white sugar
5 cups all purpose flour
2 teaspoons salt
1 egg white
(Approximately 2 cups water)
Combine water, yeast and sugar in the bowl of a mixer. Allow to sit for 5 minutes until the yeast begins to foam. Add flour, and salt. Using the kneading attachment, knead dough for 10 minutes, until smooth and elastic. Transfer to a greased bowl, turning to coat all sides. Cover the bowl with a towel and allow to rise in warm place for 30 minutes. Preheat oven to 375° ( I set the bowl on top of the oven and then turn it on to preheat. It seems to work well over there.) Divide dough in half. Roll out half of the dough into a large rectangle, about 18'' by 12''. Starting at the wide end, roll the dough up tightly, until it forms a log. Using a sharp knife, cut the log into 3. Gently roll each baguette into a proper baguette shape, and place on a greased cookie sheet. Repeat with remaining dough. Cover baguettes with a towel and allow to rise for another 30 minutes. Using a pastry brush, gently brush the tops of the baguettes with egg white. (I skipped that step in the one pictured above and it came out fine. The egg white adds more crispiness to the crust if that's what you are going for.) Bake in preheated oven for 20-25 minutes, or until golden.
For extra crispy baguettes: Heat about 2 cups of water in a teakettle. Before placing the baguettes in the oven, put an empty cookie sheet on the bottom rack. Pour the heated water into the cookie sheet. Then put the baguettes in to bake, and immediately close the door. Keep the oven door closed for the duration of the baking time.