From the kitchen of Stacey Chouati
2 c warm water
1 1/2 Tbsp yeast
In a large mixing bowl:
4 1/2 c flour
1 Tbsp salt
1 Tbsp sugar
Incorporate as much as you can.
Knead on a lightly floured surface for about 4 minutes.
1 Tbsp butter, softened
Knead until butter is incorporated.
Place dough in a lightly greased bowl, rest for 1 hour.
Divide dough into 5 equal pieces.
Shape into loaves.
Place on a perforated baguette pan.
Let rest for 30 minutes.
Place a small oven proof bowl of water on lower rack of oven.
Bake @ 425, 20 min or until golden brown.
- I put the water in when I start the oven to preheat. It gives the crustiest crust!
- This is the baguette pan I have. It keeps the bread from going flat.