Homemade Baguettes

From Peter Reinhart, Artisan Breads Every Day

Makes 4 small baguettes. Rises overnight, so it needs to be started a day in advance. 

5 ½ cups flour (all-purpose is fine, but use bread flour if on hand)

1 tablespoon coarse kosher salt

2 ¼ teaspoons (one packet) instant yeast

2 cups warm water

Prep Day:

Combine all ingredients in bowl of mixer, set with paddle attachment, and mix on lowest speed for 1 minute until well blended and smooth.  Dough should form a coarse, shaggy ball.  Let rest, uncovered for 5 minutes.  Switch to dough hook and mix on medium-low speed for 2 minutes.  Dough should be smooth, supple, and tacky but not sticky.

Knead dough by hand on lightly floured work surface for 1 minute, then transfer to a large clean, lightly oiled bowl.  Cover with plastic wrap and immediately refrigerate overnight or up to 4 days.

Baking Day:

Remove dough from refrigerator 2 hours prior to baking.  Gently transfer to lightly floured work surface, taking care to deflate dough as little as possible.  Divide dough into 4 equal portions.

Pat each piece of divided dough into a thick rectangle. Fold the bottom half to the center and seal the seam. Fold the top half to the center and once again seal the seam. Roll the top half of the dough over the seam to create a new seam on the bottom of the loaf. Rock back and forth seam side down to extend to desired length, about 6-12 inches or about the length of a baking sheet.

Place the formed baguettes on a baking sheet that has been lightly oiled. Mist the top of the dough with oil, loosely cover with plastic wrap, and proof at room temperature for about 1 ½ hours, or until dough has increased to 1 ½ times its original size.

About 45 min before baking, preheat oven to 450 degrees. Place an empty sheet pan on shelf underneath which baguettes will be baked and pour 2 cups hot water into pan to act as a steam pan.

15 minutes before baking, remove plastic wrap from dough.  Just prior to baking, gently score the dough with a serrated knife.

Bake for 15 minutes, then rotates pan and bake for another 10-20 minutes, until the crust is rich golden brown, the loaves sound hollow when thumped, and the internal temperature is about 200 degrees. Cool on wire rack before slicing and serving.