Baguettes bread


  These aren’t traditional baguettes, but they’re darned good impostors. Slather them with butter, serve them with pasta, or use them to make garlic bread or a sub sandwich. They’ll stand up to those tasks proudly.
  This bread requires your attention three times over a 3-day span once to mix the dough, once to form the loaves, and once to bake but none of those steps takes much time at all. You’ll find this bread well worth the waiting time.
  Be sure to use the rice flour for dusting the bread. It’s like the Teflon of the food world: It will keep the dough from sticking to the plastic wrap, and it stays white during baking, which gives the bread an interesting appearance.

Makes two 12-inch-long baguett es

Ingredients :

  1. 11⁄4 cups room temperature water
  2. 21⁄4 teaspoons active dry yeast
  3. 3 cups (131⁄2 ounces) bread flour, plus more as needed
  4. 1 tablespoon sugar
  5. 1 teaspoon kosher salt
  6. 1 teaspoon olive oil (for coating the bag)
  7. Rice flour (for dusting the loaves)

On prep day 1 :

1. Combine all of the ingredients except the oil and rice flour and knead by hand (mix first in a large bowl, then turn out and knead) or in a stand mixer fitted with the dough hook, until the dough is well combined and a little less shaggy. You don’t want it to become elastic, but it should be well-mixed and coherent.
2. Drizzle the olive oil into a gallon-size zip-top plastic bag and transfer the dough to the bag. (Flour your hands first, as the dough is sticky.) Squish the dough around in the bag to coat it with the olive oil. Even though the dough is quite sticky, the oil will come between it and the plastic bag as you give it a gentle massage.
3. Squeeze the air out of the bag, seal, and refrigerate at least overnight. This dough improves with age, so you can leave it in the refrigerator an extra day, if you like.

On prep day 2 :

1. Line a half-sheet baking pan with parchment paper.
2. Flour your work surface lightly and turn out the dough. Divide it in half, and form each half into a log about 13 inches long. You can do this by rolling the dough like a kid making a snake out of clay, or you can press and stretch each piece of dough to about 12 inches long, then fold the edges of the long sides together and pinch to seal the seams.
3. Place the two logs on the parchment-lined baking sheet, leaving about 2 inches of space between them for rising. Dust the tops of the loaves with rice flour and cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the end closed. Refrigerate the loaves overnight.

On baking day :

1. Take the pan out of the refrigerator and heat the oven to 350°F. The loaves might have flattened a bit and spread, but that’s to be expected. They will rise as they bake.
2. Remove the plastic and bake the loaves until they are medium golden-brown and the internal temperature reaches 195°F on an instant-read thermometer, about 35 minutes. Transfer the loaves to a rack and cool completely before slicing.
Other recipes Breads : Here
Resource : book make ahead breads
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