French Baguettes

Oh my goodness.

We made French Baguettes tonight.

They were divine.  And SO easy.  Wanna learn how?

To do this, heat your water until it is between 90 and 110 degrees.  This really is a Goldilocks moment.  It can’t be too hot, it can’t be too cold.

 While the water is heating, combine your flour, sugar, salt and yeast.

Whisk them together and push down a little hole in the middle of everything.

And let your mixer do it’s thing.

Let the mixer go until a dough is formed.

Drizzle a bowl with some extra virgin olive oil.

Put the dough in the bowl and rub all of the surfaces with the oil.

Meanwhile, make yourself a killer bowl of chicken and rice soup.  Top it with some freshly shredded extra sharp cheddar cheese.

And add some crushed saltines for crunch.  Savor every bite.  Mmm.

 When your timer goes off, lightly flour one of your counters.

Take the dough out of the bowl … 

And punch it a few times on the flour.

Roll out into a 16×12 rectangle and cut in half (into two-8×12 rectangles).

Carefully roll each 8×12 rectangle – roll tightly and try to get rid of air bubbles.  Fold in the ends.

 

Toss some cornmeal onto a baking sheet and place the two loafs on top of it.  The cornmeal bakes into the bread and gives it a nice crunchy crust.

Cover the bread and let it rise for another 30 minutes.

Looks good!
 

Once the dough is risen, combine the egg yolk and water to create your glaze.

Spread the glaze on the loaves … 

Cut several slits into the loaves (it’s really helpful to sharpen your knife right before you do this!) and bake in a 375 degree oven for 20 to 25 minutes, or until the loaves are golden brown.

Okay, so we’re not winning any bread-shape-contests any time soon, but what they lacked in perfect shape they made up for in taste!

Bruce thought we should wait for them to cool.  I did not. 

French Baguettes.  Straight out of the oven.  Still steaming.  Spread with butter.  That instantly melted.