Crusty French Baguettes Brooke Mclay
2
cups very warm water
1
packet yeast
2
T honey
1
½ t salt
3-4 c flour
Preheat
the oven to 425. In a large bowl, whisk together the warm water, yeast, and
honey. Set the bowl on top of your preheating oven for 10 mins. Stir in the salt
and add the flour a half-cup at a time, until the dough becomes soft but not
sticky. Knead the dough until elastic. Cut the dough into 4 even pieces. Roll
each of them into long, thin ropes. Twist together 2 of the ropes to form one
loaf. Repeat with remaining 2 ropes to form second loaf. Transfer both onto a
large baking sheet lined with parchment paper (or silpat). You can now bake the
loaf right away (if in a hurry) or allow it to rise for an additional 15-30
mins on top of your warm oven. Now for the SECRET: fill a large bowl with 3-4
cups of ice. Open your hot oven and place the baking sheet with the baguettes
inside, then toss the ice cubes on the bottom of the oven and quickly shut the door.
Do NOT open your oven for 15 mins. Bake until golden brown, about 15-18 mins.
Serve fresh and hot with soup or your favorite olive oil for dipping.
