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Sheri from Bham, AL
Baguette
Treat yourself to the weekend and bake your own baguette.
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Ingredients
Directions
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Mix the water, yeast, flour and salt for about 8 minutes on the lowest setting in the standing mixer until a soft and supple dough.
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Grease a bowl with the oil and put in the dough. Cover with cling film and let rise for 1 hour until it has doubled in volume.
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Pour the dough onto a floured counter and press flat to form a rectangle measuring 15 x 20 cm.
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Fold the short sides in and put the folded dough back into the bowl. Let rise for another hour.
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Remove the dough from the bowl and divide into 3 equal pieces.
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Push each piece of dough into a rectangle and roll up the length so that you get 3 baguettes of approx. 30 cm long.
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Place the loaves with the seam down and 10 cm apart on a baking tray covered with 2 sheets of baking paper.
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Pull the baking paper between the loaves so that two waves are formed in the paper. This way the bread can not stick to each other.
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Sprinkle the dough with little flour, cover with cling film and let rise for another hour until the dough has almost doubled.
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In the meantime, preheat the oven to 230 ° C.
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Use a sharp knife on each bread to make a number of slanted, shallow notches.
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Place an oven dish with the boiling water at the bottom of the oven.
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Bake the loaves in the middle of the oven in about 20 minutes until golden brown. Allow to cool on a grid.
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Nutrition
660Calories
Sodium0% DV1.305mg
Fat5% DV3g
Protein48% DV24g
Carbs44% DV131g
Fiber28% DV7g
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