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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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Instructions. Make the Poolish: The night before making the baguettes or at least 6 hours before, make the poolish. In a large mixing bowl, combine the bread flour (90 grams/ ยพ cup), warm water (90 grams/ 90 milliliters), and instant yeast (ยผ teaspoon). Stir the mixture until all the flour is absorbed.
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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 โ on the pan, or on a stone โ for 24 to 28 minutes, or until they're a very deep golden brown.
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Why Baguette Republic? The Flavor Our bread is infused with flavors that lingers long after the loaf is gone. The Crust There is no substitute for real crust. Every artisan loaf is baked in a deck oven on a stone hearth with high levels of steam to make sure our breads have real thick crust on the outside and an airy crumb on the inside.
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Instructions. 1. Add the whole wheat flour, all purpose flour, rye culture (if using), salt and yeast to a bowl of a stand mixer, mix for 30 seconds and slowly add the water in a steady drizzle. mix for 5 more minutes and transfer the dough into a floured bowl for 1 hour. fold the dough a few times and insert the dough back into the bowl, cover.
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In a large mixing bowl, combine sourdough starter, water, yeast, sugar, salt and 3 cups of flour. Mix with dough hook until well combined. Gradually add remaining flour until mixture forms a ball. Knead by machine or by hand to form a smooth dough, 3-5 minutes. Place dough in a greased bowl and cover with plastic wrap.
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Mix the dry ingredients together and add water. Cover with plastic wrap and let sit overnight (up to 20 hours) on the countertop in a well oiled bowl. Generously flour your hands and your baking sheet. Form dough into baguette shape (about 12 inches long) and let it rise in a warm place for 1-2 hours.
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Preheat oven to 400F degrees. Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes. Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
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Turn out onto counter and divide in half. Shape into rough 10-12 inch logs and cover with damp towel to rest 10 minutes. Prepare flat baking sheet or special baguette pan by spraying with vegetable oil spray and dusting with cornmeal. Shape baguettes into 15 inch long loaves and rub with flour.
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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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Form a ball, cover with a tea towel and allow to rise until doubled in size. Stretch the dough: Pour the dough onto floured surface and divide it into 3. Stretch each piece by pulling out and up on each side until slight resistance, then fold it over the dough, repeat with the 3 other sides and let rest for 10 minutes.
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To a large mixing bowl, add 125 g of active starter and 350 g of lukewarm water. Whisk the mixture with a dough whisk until the starter is somewhat dispersed in the water. It doesn't have to be a homogenous mixture. Add 10 g of salt and 500 g of bread flour. Stir with the dough whisk until a shaggy dough forms.
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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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Place an oven-safe pan filled with hot water on the bottom rack. Place the proofed baguettes seam-side down on a large parchment paper line baking pan. Dust off any excess flour and use a sharp knife or scoring blade to make 3 scored on each baguette. Try to score swift and firm for 3 deep and clean cuts.
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This rustic authentic crusty baguette French sticks recipe uses a Biga which is a preferment dough that is prepared a day before making the baguette dough. The biga preferment will give your baguette it's unique flavor and texture along with its strength and tolerance, resulting in a classic crusty traditional French baguette..
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Transfer these rolls to the middle rack in the oven. Fill the cast iron skillet or oven-safe bowl on the bottom shelf with about ยฝ cup of ice cubes or water. The steam generated allows the bread to develop a light and crispy crust. Bake the baguettes for about 25 to 30 mins or until it becomes golden brown on top.
