French Baguettes

Ingredients

• 3 cups all-purpose flour ((375g))
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon instant yeast
• 1 cup plus 2 tablespoons room temperature water ((265ml))

Steps

1. 1

   Mix the dough. In a large mixing bowl, combine the flour, salt, and yeast. Pour in the water and stir with a wooden spoon until a shaggy dough comes together and no bits of dry flour remain.

2. 2

   Let the dough rise. Cover the bowl and leave it to rise at room temperature overnight or for 12 to 18 hours. The dough will rise to 2 or 3 three times its original volume, and lots of bubbles should be visible on the surface. There is some variability to this process based on the ambient temperature. Rise time will be shorter in warmer environments and longer in colder ones; If it begins to collapse the dough has overproofed.

3. 3

   Prepare a work space. Dust your hands and a work surface with flour. Use a flexible dough scraper to transfer the dough out of the bowl and onto the floured surface. Use a bench scraper or a knife to divide the dough in half.

4. 4

   Shape the baguettes. Gently stretch one half of the dough into a rough square about 8 inches wide. Roll the square into a log and pinch the seams together. Sprinkle the work surface and the dough with more flour if needed. With the seam side down, place both palms on the center of the log, and gently roll it, gradually moving your hands outward, to stretch the dough into a 15-inch log. Place the baguette in a baguette pan. Repeat with the second ball of dough.

5. 5

   Let the baguettes rise. Cover the baguettes with lightly greased plastic wrap. Let them rise for until they look puffy, 1 to 2 hours. They won’t double in bulk. If you poke the dough with your finger, the dough should slowly spring back but still leave a bit of an indent. If it springs back quickly and completely, let it proof longer.

6. 6

   Preheat the oven. About 30 minutes before the dough is done proofing, set a cast iron skillet on the floor of the oven, arrange a rack in the middle of the oven, and preheat it to 450°F.

7. 7

   Score the loaves. Use a bread lame or a sharp, serrated knife, make 4 to 5 diagonal slashes or one long slash down the middle of each baguette.

8. 8

   Bake the baguettes. Remove the plastic wrap and transfer the baguette pan onto the middle rack of the oven. Wearing oven mitts, carefully pour about a cup of water into the cast iron pan and quickly close the oven to trap the steam. The steam will rise quickly when the water hits the pan. Bake the baguettes for 25 to 30 minutes, or until deep golden brown.

9. 9

   Cool the baguettes. Remove the baguettes from the pan and cool on a wire rack completely before slicing.