Baguette Bread

Makes: 2 loaves

These round loaves will still taste exactly like French baguettes, but will take a fraction of the time!

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Ingredients:

• 1 1/2 cups (360g) warm water (110℉/43℃ to 115℉/46℃)
• 2 1/4 tsp instant yeast*
• 4 cups (508g) bread flour
• 2 tsp fine salt*

Method:

1. In the bowl of a stand mixer, mix together 3/4 cup (180g) of the water and the yeast.  Beat in 1 1/3 cups of the bread flour until smooth.  Let rise in a draft-free place for 30 to 45 minutes, or until size is doubled.
2. Now add 3/4 cup (180g) of water, 2 2/3 (339g) cups of bread flour, and the salt.  Mix by hand until flour is mostly incorporated, then knead with a dough hook for 2 minutes.  Let rise in a warm place for 1 1/2 hours, turning every 30 minutes.  (To make a turn, take hold of one edge of the dough, stretch it up, and fold it across.  Do this 4 times total, rotating the bowl 90° after each fold.)**
3. Knock back the dough and divide into two equal pieces.  Shape each piece into a loaf by tucking the dough under until you have a taut ball and pinch to seal.  Place each loaf onto two separate pieces of parchment paper.  
4. Let rise for 45 minutes in a warm place.  (You can also rise them in the fridge for 8 hours to 12 hours.  Then move to a warm spot for 30 – 45 minutes.  Then continue from the beginning of step #5)
5. Preheat oven to 475℉/ 250℃ and a 2 large dutch ovens or bread bakers*** (or 1, if you don’t have 2) 30 to 45 minutes before baking.  
6. Slash each loaf using a lame or a sharp knife.  Using the parchment as a sling, drop the loafs into each dutch oven.  (If using only 1 dutch oven, bake 1 loaf at a time.). Bake for 30 minutes, or until a golden crust forms.  Remove from the pot and bake for a further 10 to 15 minutes, or until golden brown, instant thermometer reads 205℉/ 96℃, and sounds hollow when tapped on the bottom.  Leave to cool fully on a wire rack before serving.

Notes:

*Do not let the salt come in contact with the yeast.

**The turns will help develop the gluten.  There should be a total of 3 turns.

*** I like the Emile Henry Bread Baker.