Peter Reinhart's French Baguette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Le Grigne Ingredients:
4 1/2 cups unbleached flour |
1 1/2 teaspoon salt |
1 teaspoon instant yeast |
1 1/2 cup water |
4 tablespoons water |
Directions:
1. Mix:
2. 2 1/4 cups (10 ounces) unbleached bread flour
3. 3/4 teaspoon salt
4. 1/2 teaspoon instant yeast
5. 3/4 cup + 2 tablespoons (7 ounces) water, at room temperature
6. Wait for 1 hour and put whole thing into the refrigerator overnight.
7. Take above out of refrigerator and wait for 1-2 hours.
8. Mix above with:
9. 2 1/4 cups (10 ounces) unbleached bread flour
10. 3/4 teaspoon salt
11. 1/2 teaspoon instant yeast
12. 3/4 cup + 2 tablespoons (7 ounces) water, at room temperature
13. And kneed it for 10 minutes
14. Put it in lightly oiled bowl & wait for it to double in size.
15. Cut into 3 pieces, kneed into baguettes, and wait until it expands into 1.5x its original size.
16. Heat oven to 500F and put steam pan into oven.
17. Bake at 450F for 10 minutes. Turn tray around 180 degrees and bake for another 10-20 minutes.
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