Baked Baguettes
What’s better than a bowl of chicken noodle soup when you are sick? A hunk of freshly baked bread to go with it!
Baked Baguettes (Tyler Florence)
½ package active dry yeast
½ tsp sugar
¾ cups warm water
1 tsp salt
1 ¾ cup bread flour
cornmeal for dusting
In a mixing bowl, combine yeast, sugar, and water. Let stand 5 minutes. Stir in salt and add flour incrementally while mixing at the lowest speed until dough forms a ball. Continue to mix as ball pulls away from bowl wall and knead 5 minutes.
Dust counter and knead dough by hand and form into a ball. Transfer to a clean, oiled bowl and let rice 2 hours. Divide dough into two pieces and press each piece into a rectangle. Fold the long sides up into the middle. Roll into a log and close the seam. Taper ends and lay on an inverted sheet pan dusted with cornmeal. Cover with a towel and let rise 40 minutes. Preheat oven to 400 degrees and bake 40 minutes.
