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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place yeast into the bottom of a large mixing bowl and stir with water; mix in salt. Beat flour into yeast mixture with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes. | 2. Cover bowl with plastic wrap and let stand in a turned-off oven until doubled in size, 12 to 14 hours. Dough will be bubbly and very sticky. | 3. Place a silicone baking mat onto a baking sheet and dust generously with cornmeal. | 4. Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour. With well-floured hands, pat dough into a rectangle and cut into 4 equal-size pieces. | 5. Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 10 inches long and 1 1/2 inches around. Gently transfer to prepared baking sheet. If desired, wipe off excess cornmeal with a damp paper towel. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare 2 baking sheets to bake all 4 at once). Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape plastic lightly over the baking sheet with floured side down. | 6. Let loaves rise, covered, until doubled, 1 to 1 1/2 hour. | 7. Move oven racks to the bottom and middle positions. Preheat oven to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-safe baking dish full of water into bottom rack of the oven. | 8. Use a sharp kitchen shears to cut 4 or 5 angled slashes into the top of each loaf. Poke down the little sharp tips of dough left by the scissors. Spray loaves with water, using a spray bottle. | 9. Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying. | 10. Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rapid rise yeast	1/4	teaspoon		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
salt	1	3/4 teaspoons		-	-	-	-
purpose flour	4	cups		-	-	-	-
cornmeal	1/2	teaspoon		4.6004	0.9771	0.1032	0.0456

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.