Recipe: French Baguettes

French Baguettes by Alana Lee

4 t. yeast
2 c. warm water
2 T. sugar
4 T. olive oil
1 T. salt
6 - 6-1/4 c. all-purpose flour (or mixture of whole wheat and white)
1 T. cornmeal (to dust the baguette baking sheet)

Egg wash:
1 egg white
1 t. cold water
 
Directions:

1. In a stand mixer, add yeast and water. If using active dry yeast, proof for 5-10 minutes or until foamy. If using instant yeast, skip proofing step and move to step 2.
2. Add sugar, olive oil, salt, and 4 cups of flour. (If using any whole wheat flour, add it in this step.) Mix well using dough hook attachment.
3. Once wet dough is formed, mix in flour 1 cup at a time until all flour is incorporated. Knead dough for several minutes.
4. Cover bowl with plastic wrap sprayed with cooking spray and let rise until doubled.
5. If desired, line baguette sheet with parchment paper; otherwise, lightly grease bottom of baguette pan with cooking spray. Dust baguette sheet with corn meal.
6. Punch down dough, knead slightly, and divide into 3-4 equal portions. Flatten each piece into a rectangle about 1/2 inch thick. Moisten dough surface with water and roll up tightly from the long side; pinch to seal edges and ends. Make sure all your loaves are formed from rectangles that are about the same size. Cut 1/4-inch diagonal slashes across tops of loaves every 2 inches.
7. Place loaves in baguette pan or other baking sheet. For egg wash, beat egg white with a fork; add 1 t. cold water. Brush tops and sides of loaves with egg wash. Cover with greased plastic wrap; let rise until doubled.
8. Preheat oven to 425 degrees (400 convection). Place flat pan of boiling water on lowest rack of oven. Bake baguettes for 12-15 minutes, or until light brown and crispy on top.
9. Makes 3-4 baguettes. Recipe is easy to double or half.