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Combine the flour and salt together in the bowl of a stand mixer using the paddle attachment. Add the yeast mixture and cold water, then continue to mix until a dough forms. Once a dough forms, swap in the hook attachment and knead the dough for 1 minute. Stop the mixer and let the dough rest for 5 minutes.
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Instructions. Combine warm milk, unfed sourdough starter, oil and egg into a large bowl. Mix in salt, sugar, instant yeast and flour. Combine these ingredients using a fork to create a ball and knead for 5 to 6 minutes with a wet hand. You may find the dough sticky, but try to resist the urge to add more flour.
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Baguettes require practice right? That's just the way! So let's make it easy for ourselves by creating a recipe for perfect, crunchy, crusty french baguettes.
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Roll the baguette onto parchment paper, score the top and spray the surface generously with water. Then place the dough in the Dutch oven. Bake for 10 minutes covered, then 10 minutes uncovered. For more color, finish by baking the baguette directly on the oven rack for 2-3 minutes more.
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Transfer the dough to a lightly floured work surface, gently press it into a rectangle, and fold the short sides into the center. Flatten, turn 90 degrees, and repeat. Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
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Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes. Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.
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Use plastic wrap to cover the bowl and let the dough rise for 1h30. Place the dough on a floured surface. Cut it into 2 equal parts. Roll it out to a baguette shape and place it in the tin. Using a sharp knife, make 3-4 slits down the baguette in the dough. Preheat the oven to 240°C (500F) convection heat.
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A baguette must weigh approximately 250 grams (8.82 ounces). Ideally, a baguette should be crusty on the outside and soft on the inside. - Additionally, the composition of the dough is also regulated by legal decree. Basically, baguette dough is made up of wheat flour, water, yeast, salt, and some additives.
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2:30-3:00pm - Preheat the oven. Place cast iron pan in oven for steam. Shape the baguettes. Sprinkle with flour, and cover with a clean towel, and let proof at room temperature for 1 hour. 4:00pm - Transfer dough to a sheet of parchment paper, score/slash, then transfer to preheated oven.
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STEP 4 - Shape the Baguette (8 to 10 hours later) On a kneading board, dust lightly with some flour, cut the dough into three equal parts using dough scraper and shape the baguette. One piece at a time, pat down the dough to 3.5" x 6" rectangle, then: a.
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Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust. Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown.
