Homemade Baguette

Homemade Baguette

adapted from Gourmet November 1997

Makes 1 loaf

1 tsp active dry yeast

1 tsp sugar

1 1/2 cup warm water (105-115F)

3 1/2 - 4 cups bread flour

2 1/2 tsp salt

1. In a 2 cup  measuring cup add the yeast and sugar to the warm water. Let stand until foamy, about 5-10 minutes.
2. Place 2 cups of flour in a bowl of a stand mixer fitted with a dough hook. 
3. Add the yeast mixture to the flour and start the mixer.
4. Add another cup of flour and the salt and continue mixing.
5. Add another 1/2 - 1 cup of flour until the dough comes together and is not sticky.
6. All the machine to knead the dough for 8 minutes.
7. Remove the dough from the mixing bowl and form into a ball.
8. Wash the bowl and coat with cooking spray.
9. Return the dough ball to the bowl and cover with plastic wrap. Place in a warm, dry place until doubled in bulk, about 1 1/2 - 2 hours.
10. On a lightly floured surface, punch down the dough  and form into a long loaf about 20 inches long.
11. Place diagonally on a baling sheet or French bread loaf pan sprinkled with cornmeal.
12. Cover loosely with plastic wrap lightly coated with cooking spray. All to rise for 30-60 minutes.
13. Preheat oven to 400F. Place cooking rack in the middle of the oven. Place a small oven proof ramekin in the bottom of the oven.
14. Make 3 or 4 slashes on the top of the loaf with a sharp knife.
15. Place the brad in the middle of the oven and add 3-4 ice cubes to the ramekin. Close the oven immediately.
16. Bake for 25-30 minutes, until golden brown and when tapped sounds hollow.
17. Transfer to a rack to cool. 

Enjoy!