I got home last night around 11:00. I was scheduled to get home earlier but there was mechanical problems and we had to turn around and change planes. Ahhhh the joys of traveling.
Since I'd planned to make some fresh bread to take along to Joe and Sarah's today...I didn't want to NOT MAKE THE BREAD. THAT would be a real tragedy!
The good news....this recipe starts the night before! You can DO IT!
The night before: dissolve 1 tablespoon or so of yeast in warm water. Add a bit of sugar. The yeast needs a bit of food to get started.
Once the yeast wakes up, add about a cup or more of warm water (I always use more...I like making a lot of bread. We use it throughout the week) a table spoon of olive oil, a teaspoon of salt, and a cup of flour. Mix well, cover, set aside to let the magic of yeast happen. This is called a sponge. About an hour. I got in the hot tub to ease the stress of travel out of my body. A glass or two of wine helped.
After drying off....
Add enough flour to make a raggy dough. WHAT?..... You ask? Just a wet dough. How much flour? Depends on how much water you used. This is bread....enjoy yourself! No kneading yet. Leave it in the bowl. Cover it again. Let it rest and again let yeasty magic happen. About 30-60 min depending on how warm your kitchen is. I have a proofing setting on my oven and used that. 30 min. Was enough.
Last step tonight....stick this bowl of dough in the refrigerator and GO TO BED.
Next morning while you're making coffee. Take the bowl of dough out of the refrigerator and take the four edges of the dough, pull it up and fold into the center, punching it down. Turn the dough out onto a floured board and flour it just enough so that its not sticky. Knead, just a bit. Remember...this is EASY bread.
Cut lengths of dough into long bits, about 2 inches in diameter. Turn this into itself pinching the edge along the length. Roll it and then place in on a bread cloth. WHAT? You don't have a special linen bread cloth? OK, MAKE ONE! If you have a linen dish cloth use that. If not.... A nice flour sack-type towel will work just fine.
A WORD ABOUT BREAD CLOTHS....
Take your towel and work flour into it trying to get the flour worked between the weave of the towel. Work more flour into it and then spread it out. Sprinkle more flour onto the towel. NEVER EVER WASH THIS BREAD TOWEL EVER AGAIN. This is your bread towel for crying out loud! After using it.....take it outside and shake it. If its damp from your bread simply hang it to dry and then fold it and put it away until you use it to bake bread again. Next time...work more flour into it before placing your bread on it. Every time after your bread towel just gets better. Your dough will NOT stick and you will be able to make the most beautiful Baguettes. PRICELESS. The first time you use it...prepare for sticking. Don't worry, gently pull your dough away. The dough might deflate a bit. Not a problem....it will still taste great.
My bread towel is linen...linen is the best. If you can, get one and use it. They're available from any good cooking store but Amazon has them to order online. But most people don't have linen towels laying around. Cotton will work for now.
Back to the bread.....
Take this long roll of dough and place it on your floured bread cloth. Make the next roll of dough. Pinch the cloth up to make a ridge of cloth between the two rolls of dough. Do this for each roll of dough until your out of dough. (See pic) Now, cover your nice little nestled rolls and let the magic of yeast happen. Let them rise in a warm place until doubled.
These are my baguettes in my linen bread cloth
Now is a good time to make breakfast. While you're making and eating breakfast...the yeast in your bread is hard at work making your dough rise
Ahhhhh, the bread ready for baking
Now....for the baking.
If you have a wood fired oven....you are lucky! If not...make one next summer. I did and LOVE IT! See previous posts for info.
If you have a regular oven you can imitate a brick oven by buying and placing tiles on your oven rack. YES.... straight from Lowes or Home Depot....no need for special anything. I use them and they work great!
If you don't have tile laying around...a baking sheet will work just fine....but really...next time you go to your favorite hardware store buy about 8 4x4 inch terracotta tiles. They'll cost less than $10 and are a LOT cheaper than buying a stone baking sheet.
Preheat your oven to 425 deg. Yeah...hot! Once it's ready. Gently turn your beautiful dough onto a baking sheet, sift some flour on top and slash your unbanked baguettes (see pic) Why? This gives the bread room to rise FAST. PLUS it gives them that distinctive French bread look! They're baguettes, remember!
At this stage you can brush them with cream or an egg mix and sprinkle shaved salt, poppy seeds, or sesame seeds. Depending on your taste. I'm doing two naked and two with shaved sea salt.
Depending on how big they are you can put all in at the same time or stage them. If you have the tile, you can put them right on the tile...no baking sheet needed. Put your bread in the oven and spray the oven with water. It creates instant steam. Why? This allows the bread to rise VERY FAST and makes a beautiful crust. After about 5 min. Open the oven STAND BACK....THE STEAM WILL BURN YOUR FACE and spray it again. If you don't have a sprayer (this time) take about 1/8 cup of water and fling it into your oven. Quickly close the door! Let it bake until nice and golden brown. About 20 min but it depends on the size of your loaves.
Take them out and let them cool before slicing and eating. This is the hardest part....seriously. Wait as long as you can. Slice on an angle.....and eat. Butter, jam, honey.....who cares its all good!
Watch the faces of your family and friends when they eat it.....PRICELESS.
Finished baguettes - these are the two loaves with shaved salt
