This recipe comes from the Definitive Source For All Things Baking…King Arthur Flour.
As I have been doing with all of my breads, I’m adding some sourdough discard. This really contributes to the flavor particularly when you’re doing an overnight rise.
And as always, I’m using Saf Instant Premium yeast. I’ve found that it can really take the abuse of multiple rises, cold rises, long cold storage…you name it. When someone tells me they’ve had a bread failure I will typically ask what kind of yeast they use and recommend this. Granted, it’s a pound of yeast, but store it in your freezer and it will be good for a year (probably more but I use mine faster).
I also do typically increase the amount of salt because for my taste I find the King Arthur recipes are a little less than I like.
Mix it all in the mixer. If you’re going to be a serious bread maker it really is worth the investment to buy yourself a stand mixer. I use this model but I make huge batches of everything. Honestly, this thing has paid for itself many times over. I absolutely refuse to pay 5 or 6 dollars a loaf for something made out of water, flour, yeast, salt.
Before overnight rise.
Allow to rise in a warm spot or proofer (I use the Breville Airfry Smart Oven, so versatile!) for 3 hours, stopping every hour to fold dough over on itself several times.
Add to greased bowl or bag and refrigerate overnight.
And the next day. Allow dough to come to room temperature, form into a rectangle and fold into a long roll. Oil and cornmeal the baguette baker or a cookie sheet.
I got my Emile Henry Baguette Baker at Williams Sonoma. I think I had a coupon and I love the navy blue!
The dough before last rise…
OMG CRAZY RISE!! So mine overproofed a bit, resulting in oddly lumpy baguettes. The reason for this is I allowed the dough to come to room temperature for several hours, then shaped and left to rise for about 90 minutes. Honestly I think after about 30 minutes they would have been ready to go, and not looked so funny. That’s some aggressive yeast right there!!
But after baking they were a beautiful color, and the crust (outside), crumb (inside) and flavor were amazing!
I sliced these and served with Hot Crab Dip.
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Cuban Bread
- Tangzhong Method Sandwich Bread
- Deli Marble Rye Bread
- Jalapeno Corn Bread
- Sourdough Garlic Breadsticks
- New Orleans Style Rolls
- Beer Bread
- Pita Bread
- Overnight Rise Italian Bread
- Deli Rye Bread
- Pumpernickel Boule
King Arthur Flour Easy Baguettes
- 3 cups King Arthur Artisan Bread Flour
- 1 1/2 teaspoon salt
- 1/4 teaspoon instant yeast
- 1 cup lukewarm water
- 1/2 cup sourdough starter
- Combine ingredients. For added flavor do a warm rise for 3 hours at ~88 degrees, folding dough over itself every hour. Add to greased bowl and cover. Refrigerate overnight. Remove from the refrigerator and allow to come to room temperature. Shape into baguette shape and add to baguette baker that has been prepped with oil and cornmeal, or a cookie sheet that has been similarly prepped. Allow to rise until doubled in size, approximately 45 minute but this will vary widely depending on room temperature and yeast activity. Spray with water and bake in a preheated 450 degree Fahrenheit oven for 20 minutes with the top on, then 5 minutes after the top has been removed.
[…] We served this with slices of King Arthur Flour’s Easy Baguettes. […]