Ingredients:
1 package dry active yeast (2 1/4 tsp)
1 1/2 cups warm water (100 F.)
1 1/2 tsp fine salt
4 1/4 cups (19 oz. ) bread flour (sifted)
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Mix together yeast and water. Set aside for 2 to 3 minutes to proof. |
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Sift in the flour |
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Add salt and mix |
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Mix until combined |
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Knead 5-6 minutes. |
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Shape it in to a ball and place it into a greased bowl |
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Cover with plastic wrap and let it rise for and hour or until doubled in size. |
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After its doubled in size transfer into a floured surface. |
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Shape it into a rectangle shape. |
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Cut into 6 pieces. |
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Separate all dough pieces. |
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Cover dough with plastic wrap or kitchen towel for 30 minutes. |
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To shape each baguette, use lightly floured hands, gently press dough into an 8- by 5-inch rectangle. |
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Fold the top third down and the bottom third up. |
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Gently seal the edges. |
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After shaping baguettes let them rise for an hour.
Meanwhile, put a pan with 1 inch of hot water in it on bottom of oven. Preheat the oven to 450°F.
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When the loaves have risen enough, they're ready for baking. Fill the spray bottle with water. Mist the loaves with 4 to 6 sprays of water.
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Use a razor or sharp knife make slashes lengthwise. |
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Place loaves in oven and bake for 20 minutes. |
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Transfer each loaf to a rack to cool. |
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Use these rolls on a Bunh Mi sandwiches. |
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Enjoy!!! |
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