Baguettes ala Jacques Pepin
August 04, 2013
"From his amazing cookbook entitled " Essential Pepin". This Bread is delicious."
- Serving Size: 1 (131.3 g)
- Calories 237.8
- Total Fat - 1.8 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 753.3 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 7.4 g
- Sugars - 0.3 g
- Protein - 9.3 g
- Calcium - 25.8 mg
- Iron - 2.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.5 mg
Put the 4 1/2 cups flour, yeast, salt and water in a stand mixer bowl and mix with the dough hook for 2-3 minutes, until a smooth, elastic dough forms-alternatively,process the ingredients in a food processor for 45 seconds.
Transfer the dough to a deep bowl-cover and let rise in a warm place for at least 4 1/2 hours or until doubles and light.
Break down the dough by bringing the outer edges into the center of the bowl and pressing down to release the air inside-then form the dough into a ball.
Sprinkle the work surface with 2 Tb of remaining flour and place the dough on top and press down to form it into a rectangular shape.
Cut the rectangle into 4 equal strips and roll each strip under your palms into an 18 inch length.
Line a baking sheet with parchment or a non-stick mat ( silpat)and sprinkle with cornmeal-place the dough on the sheet and let the baguettes rise, covered with an upside-down plastic box or roasting pan, in a warm place, x 1 hour.
Preheat the oven to 425F.
Sprinkle the tops of the risen loaves with the remaining 1/2 Tb flour. Cut 4 diagonal slits in each loaf and place in the oven. Using water in a spray bottle, mist the inside of the oven to create steam and immediately close the door-repeat this in 3 minutes.
Bake the baguettes for 35 minutes or until brown and crusty.
Cool the baguettes for at least 45 minutes before slicing.
Tips & Variations
No special items needed.