Whatever you want to eat with this baguette is going to make one of the beats sandwiches or just plain bread as it is. The first thing that you will do is take your yeast and sprinkle it over your water and sugar and let that sit aside for a few minutes while you get into your flour. The flour that you will need is Italian double all flour you can use all-purpose flour it will be just fine but this gives a little bit texture to your bread but regular flour works well as well.
To make the baguette there are turns of a different way of doing it some require cold water and rising overnight but in this recipe, it does not take overnight to do and once you see the results you will appreciate it you will get a little delicious crisp crust on the outside and a little chewy in the inside it is just perfection on every level. We are going to make this on a stand mixer to make things a little bit easier. All you need to do is put in your dry ingredients to your mixer and wait for your yeast to activate. When the yeast has filmed up on the sides and you can smell it which is a good sign. Add it to your dry ingredients.
If your bread does not rise chances are your yeast did not activate nicely or it expires, let it mix for about 5 to 6 minutes or until the dough kind of comes together. Get your bowl and oil with vegetable oil and use your dough scraper to help you get your dough out of the mixing bowl nicely because the spatula is not sturdy enough to remove your sticky dough out. Do not worry if your dough is very sticking just take your pastry brush and brush the top of your dough with the vegetable oil.
Cover the dough with some plastic wrap and stick it in somewhere warm you can put it in the microwave not turning the microwave. Leave it in there for about an hour and a half for two hours to double in size the time will depend on the environment it is in so keep an eye on it and when it is there move on to the next step. The dough has risen nicely and since it is a wet dough it is not going to be in a dome shape.
Get a baguette pan that you put on a baking sheet but you do not need it at all you can use a parchment paper on a baking sheet and you are good to go so do not ever think you need a specific thing for them to come out perfect. Flour your work surface generously with flour because the dough is very sticking. flour your dough scraper and use it to get the dough from the bowl to the work surface and flour the top of the dough and just knead it for about 2 minutes just to pull it together.
Just with your dough scrape pick up a little flour and a little bit of the dough just making sure nothing sticks. You do not want to add in a lot of flour that you get the really heavy dough you just want a little flour to make everything easier. Take a little flour and sprinkle it over your pan and that gives you a really good look to the baguette and then just cut the dough into threes as equally as you can manage. You can use a scale if you want, then take one piece and take a little bit of extra flour and roll it into a rope.
Take it and put it on the baking sheet and do the exact thing on the other two and place them in the baking sheet nicely. Take a knife and make a few slits on top about 4 and sprinkle a little bit of flour like that and cove them with a lint-free towel and place it somewhere warm like on top of the stove to rise until about double in size for about 30 minutes to 1 hour. In the meantime take a cast-iron skillet and place it at the very bottom on top of the rack and get it that nice and hot. Preheat your oven to 475 degrees Fahrenheit which will take a good half hour to preheat depending on your oven.
Once they have risen in size and your oven preheated to 475 F you have one shelf on top and the other on the bottom with your iron skillet to warm. Pop the bread to the top shelf and the pour cold water in the cast iron skillet that will create steam, therefore, giving you the perfect crispy exterior with a really chewy interior that you are looking for when it comes to a baguette. Once they are baked after 30 minutes take them out of the oven and let them cool for about 10 minutes. Then you can dig in and enjoy it.
- 3 1/2 to 4 cups of 00 flour or All-Purpose Flour ( start with 3 1/2 cups of flour, if your dough is really too sticky, add the remaining 1/2 cup of flour)
- 1-1/2 cups of Warm Water
- 1-1/2 tsp of yeast
- 1 tsp of Sugar
- 2 tsp of Salt
- Add the sugar and yeast in a small bowl and set aside to proof for about 5 minutes. In the bowl of a standing mixer, add the flour and salt along with the yeast mixture.
- Mix on medium-low speed for about 6 to 7 minutes or until you have a smooth and somewhat creamy looking dough. (dough will be extremely sticky at this point but it’s supposed to be)
- Oil a large bowl with some vegetable oil and place the dough in the bowl, cover with plastic wrap and place it somewhere warm to rise for about an hour or until doubled in size.
- Dump dough on a floured surface and cut into 3 equal pieces, roll each piece into a 12-inch rope and place them on a three-piece baguette pan.
- Cover with a towel and let them rise until doubled, about an hour. Preheat the oven to 475 degrees, place a cast-iron skillet on the bottom rack in the oven.
- Place the baguette pan on the top shelf, quickly add 1 cup of water to the pan and shut the oven door immediately.
- Let them bake for about 30 minutes or until crispy and brown.