Name: Baby Baguettes
Ingredients: 3/4 tsp Active dry yeast; 1 cup Water (room temp, 75F); 2 cup Bread flour; 1 3/4 cup Water (warm, 110F); 1/2 tsp Active dry yeast; 5 1/2 cup Bread flour; 2 tsp Salt (kosher)

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Baby Baguettes

Bread

Servings: 8 8 inch baguettes

Equipment

Stand Mixer
Dough Hook
Sheet Pan
High-sided Oven-safe Pan - for steam in oven
Plastic Wrap
Mixing Bowl - large
Bench Knife
Parchment Paper
Clean Kitchen Towels
Sharp Knife - for scoring
Basting Brush
Cooling Rack

Ingredients

Starter

3/4 tsp Active dry yeast
1 cup Water - room temp, 75F
2 cup Bread flour

Dough

1 3/4 cup Water - warm, 110F
1/2 tsp Active dry yeast
5 1/2 cup Bread flour
2 tsp Salt - kosher

Instructions

The starter…

In a medium bowl, stir together yeast and water.
Add flour and mix with a spatula until a shaggy dough forms.
Cover and rest in a cool place overnight.
Or: 6 hours out, 6 hours refrigerated

The dough…

In a stand mixer with a dough hook, mix water and yeast.
Add starter and stir.
Add flour and salt. Mix on low (2) for 4 minutes.
Rest 10 minutes.
Mix on medium (3-4) for 2 minutes until smooth.
Lightly grease a large bowl.
Transfer the dough to the bowl. Cover with plastic and rise in a warm place until nearly doubled (2 hours).

The baguettes…

On a lightly floured surface, divide into 8 pieces (approx. 190 grams each).
Gently fold and shape into rounds.
Cover and rest 10 minutes.
Line 2 baking sheets with parchment paper.
On a lightly floured surface, work one dough ball at a time. Gently press all over with fingertips to flatten.
Starting at the far end, fold dough over itself several times, pressing firmly to attach.
At the last 1/2 inch, dampen the inside of the dough and use palm to press and roll together.
Gently roll from the center out until log is approx. 8 inches long, tapering ends slightly. Repeat with remaining dough.
Transfer baguettes to sheets, four per sheet, centered.
Lightly cover with a clean kitchen towel and rest until noticeably puffy (40 to 60 minutes).

The baking…

Toward the end of the final rise, preheat oven to 450F with a rack in the top third and a rack in the bottom third.
Score one set of baguettes with 3 diagonal slashes. Brush or spritz with water.
Fill a high-sided pan with ice. Place on the lower rack.
Bake one set of baguettes on the top rack for 10 minutes.
Remove the steam pan to the back of the stovetop.
Bake more until deeply golden brown and internal temperature reaches 200F (14-18 minutes).
Remove baguettes to cooling rack. Repeat scoring and baking with the second set.

Notes

These are best in the first 24 hours, but do very well the next day for sandwiches.
Store in an airtight container for up to 3 days.
To freeze, wrap tightly in foil, then place individually wrapped baguettes in an airtight container. Freezes well for up to 3 months.
To refresh frozen baguettes, place foil-wrapped roll in a cold oven and turn to 375F. When the oven has preheated, heat baguettes an additional 4-5 minutes.