Instructions
Ingredients:
- 3 cups (13 ounces) all-purpose flour
- 1 teaspoon fine sea salt
- ¾ teaspoon active dry yeast
- 1 cup + 2 tablespoons (9 fluid ounces) water, tepid (65-70°F)
Instructions:
- Place the flour, salt, and yeast in the bowl of a food processor fitted with the metal blade. With the machine running, slowly pour in all of the water and process for a few seconds until the dough comes into a ball. Then process for 30 more seconds. The dough should reach 80°F when measured with an instant read thermometer. (If the dough is cooler, pulse the dough in 5 second increments until it warms.)
- Place dough in a large ungreased bowl, covered with plastic wrap. Ferment the dough 2 to 3 hours at room temperature. Use the dough immediately or refrigerate the dough, covered for 8 to 12 hours before using.
- Preheat the oven to 450°F.
- Scrape dough onto a lightly floured work surface. Divide the dough into 3 uniform pieces. Shape the dough into rough balls and let the dough rest, covered for 15 to 20 minutes.
- Roll out each piece of dough slightly longer than the length of the cavities in the mold.
- Dust the cavities in the Emile Henry Baguette Baker generously with flour. (Or line a baking sheet with parchment and sprinkle it with rice flour.*) Transfer the formed dough into the cavities in the mold or onto the baking sheet. Cover and let the dough proof until expanded 1 ½ times in size, from 30 minutes to an hour depending on the temperature of the dough and the temperature in your kitchen.
- Sift a light layer of flour over the dough if desired. Using a serrated knife, score the surface of the each loaf in three or four places.
- Cover and place on the center rack of the oven. Bake for 20 to 25 minutes. Carefully remove the lid and continue to bake the baguettes for 10 to 15 more minutes until golden brown and crackling.
- Cool the bread on a wire rack.
Notes: If you are using a baking stone. Thirty minutes before baking, put the oven rack on the second shelf from the bottom of the oven and place a baking stone on the rack. Place a small pan for water on the floor of the oven and preheat it to 450°F. When the dough has proofed, pour ½ cup of boiling water into the pan placed on the bottom of your oven to create steam.
Recipe adapted by Priscilla of Priscilla Martel from 'The Best Bread Ever: Great Homemade Bread Using Your Food Processor Charles Van Over, Broadway Books 1997'
