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Prep 1hr30min
Total2hr0min
Servings2
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Ingredients
1
cup lukewarm water
2 1/4
teaspoons active dry yeast
3
to 3 1/2 cups Gold Medal™ unbleached all-purpose flour
2
teaspoons salt
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Steps
1
In a large bowl or the bowl of a stand mixer, whisk yeast into 1 cup water and let sit 5 minutes.
2
Add 3 cups flour and salt and mix, using paddle attachment, until just combined.
3
Switch to dough hook (or remove dough from bowl and knead by hand) and knead on medium speed for about 5 minutes (10 minutes if kneading by hand), until dough is smooth and elastic. Shape dough into ball and place in a lightly greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
4
Punch down risen dough and divide in two pieces. Roll each piece into a foot-long rope and place side by side, about 3-4 inches apart, on a pizza stone or baking sheet lined with lightly floured parchment paper.
5
Cover with lightly greased plastic wrap and preheat oven to 400°F.
6
Once oven is preheated and dough has risen slightly (about 20-30 minutes), remove plastic wrap and slash each baguette a couple times using a very sharp knife.
7
Place baguettes in oven, reduce heat to 375°F and bake until golden brown, about 20-25 minutes. The bread should read about 210°F with a thermometer when done.
8
Remove from oven, spritz with water and allow to cool on cooling rack.
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No nutrition information available for this recipe
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