Baguettes – Bake from Scratch

Within the bowl of a stand mixer, whisk collectively ¾ cup (180 grams) heat water and yeast by hand till dissolved. Add 1⅓ cups (169 grams) bread flour; utilizing the paddle attachment, beat at low pace till mixed, about 30 seconds. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 30 to 45 minutes.

Add salt, remaining 2⅔ cups (339 grams) bread flour, and remaining ¾ cup (180 grams) heat water to yeast combination, and beat at low pace till dough comes collectively, about 30 seconds. Swap to the dough hook attachment. Beat at low pace for two minutes. (Dough will seem tough somewhat than easy at this level.)

Spray a big bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let stand in a heat, draft-free place (75°F/24°C) till easy and elastic, about 1½ hours, turning each half-hour. (To finish a flip, seize underside of dough, stretch it up, and fold it to middle of dough. Do that 4 occasions round bowl.)

Prove dough onto a really flippantly floured floor, and divide in half. Gently press one half right into a 9×4-inch rectangle; fold one brief aspect over middle third. Fold remaining third over folded portion. Flip dough over so it’s seam aspect down. Repeat with remaining half of dough. Cowl and let stand in a heat, draft-free place (75°F/24°C) for 20 minutes.

Line a rimmed baking sheet with sheets of parchment paper, letting extra prolong over sides of pan. Mud with semolina flour.

Gently press every baguette into an 8×6-inch rectangle, one lengthy aspect closest to you. Fold prime third of dough to middle, urgent to seal. Fold backside third over folded portion, urgent to seal. Fold dough in half lengthwise so lengthy edges meet. Utilizing the heel of your hand, firmly press edges to seal. Roll right into a 15- to 16-inch log of even thickness, pinching ends barely to taper.

Place 1 log, seam aspect down, on ready pan, nestling it in opposition to one lengthy aspect of pan. Pull up and fold parchment to create a wall on reverse aspect of log. Nestle remaining log, seam aspect down, on different aspect of parchment wall. Repeat pulling and folding course of with parchment to kind a wall on reverse aspect of second log, and crush with a kitchen towel to stop parchment from sliding. Mud tops with flour. Cowl and let rise in a heat, draft-free place (75°F/24°C) till barely puffed, about 45 minutes. (Alternatively, cowl and refrigerate for 8 hours or as much as in a single day. Let rise in a heat, draft-free place [75°F/24°C] till barely puffed, 30 to 45 minutes. Bake as directed.)

Place a big cast-iron skillet on backside rack of oven and a rimmed baking sheet on middle rack. Preheat oven to 475°F (250°C). Let skillet warmth for 30 to 45 minutes earlier than baking.

Take away kitchen towel, and pull parchment flat to separate baguettes. Minimize off further parchment, if desired. Utilizing a lame or sharp paring knife, rating tops of dough with lengthy diagonal cuts.

Place baguettes in oven. Rigorously pour ice into preheated skillet. (This may create loads of steam, so put on oven mitts.) Instantly shut oven door.

Bake till deep golden brown and an instant-read thermometer inserted in middle registers 205°F (96°C) to 210°F (99°C), 13 to fifteen minutes. Let cool on pan on a wire rack.