 |
Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 6 |
|
Not overly chewy but not crumbly either. Mix it in a bread maker or follow your own trad method. You don't need to be gentle with the dough because of the added gluten the chewy, tenderness is not lost in the rolling and shaping. My personal favorite devised topping - is quite extraordinary and unique. Ingredients:
1 1/4 cups filtered water |
3 3/4 cups organic unbleached white flour |
2 tablespoons arrowhead mills gluten |
1 1/2 teaspoons kosher salt |
2 teaspoons red-star active dry yeast |
1/4 cup filtered water, as extra for moistening the dough and sprinkling |
2 teaspoons freeze-dried dill |
1 teaspoon nigella seeds (a.k.a. kalonji seeds an indian spice) |
1 teaspoon ground up dried sweet persimmon peel |
2 teaspoons freeze-dried dill |
3/4 teaspoon fresh cracked ground black pepper |
1/4 teaspoon freeze-dried oregano |
1/2 teaspoon freeze-dried orange rind |
1/8 teaspoon granulated sugar |
Directions:
1. Following your bread-machine method using the European, French, or dough setting.
2. Combine the first 5 ingredients- start machine, in about 7-8 minutes sprinkle a few drops of the extra water in the corners of bread machine as needed to incorporate all of the flour- still keeping the dough very firm- there should be NO extra moisture in the machine.
3. Remove dough from machine after the stirring and kneading cycle is done (about 25-30 minutes).
4. Place the dough in large clean bowl,*drape a bread cloth over and place in oven with light on and oven door shut for about one hour, or until doubled*.
5. Punch down, turn over and repeat from* as above, until doubled- about one hour.
6. Punch down, turn out onto bread board, divide into two pieces.
7. Roll each piece out into a rectangle just under 3/8 thick by 5 inches wide by 14 inches long.
8. Let rest a minute.
9. Sprinkle a few drops of water on the rolled out dough and spread out to give the dough a little sticky to it when you roll it into the baguette shape.
10. Roll up the dough into the baguette shape- PINCH the seam completely the length of the baguette.
11. Sprinkle and spread a few drops of water on each baguette and roll the mixed toppings.
12. Place each topped baguette into a fluted baguette tray lined with parchment paper.
13. Proof in a draft free location- with the bread cloth draped over for about 45 minutes, or until doubled- the last 15 minutes preheat the oven to 440°F.
14. Make 5 slashes at a diagonal- this slashing step can be done half way through proofing if you are afraid of deflating the bread completely.
15. Bake at 440°F 18- 20 minutes on the middle rack, with a small Pyrex custard bowl of 2-3 ozs of water combined with a 1/2 teaspoons of vinegar placed on the oven floor – or just pitch it at the oven floor like I do – I haven’t broken a heating element yet.
|
|