European Style Artisan Bread  Prep Time: 1/2 hour
Fermentation: 1-1/2 to 3 hours at room temperature, 70°F to 72°F
Proofing: 35 to 40 minutes at room temperature
Bake: 25-40 minutes
Serves: Three 14" loaves or one large loaf
• Unbleached Bread Flour 500 gmsor 1 lbs or 3-1/3 to 4 c
• Fine Sea Salt 10 gms or 2 tsps or 2 tsps
• Instant Yeast 1 tsp or 1 tsp or 1 tsp
• Water 315 gmsor 10 oz or 1-1/4 c
• Cornmeal for the peel or baking sheet
1. Place the flour, salt, and yeast in a food processor fitted with the metal blade. Using an instant-read thermometer, take the temperature of the combined dry ingredients in the food processor
(Example, 68°F). Subtract this temperature from 140 to give you the required temperature for the water (72°F). With your faucet running, hold the probe of the instant-read thermometer under the running water, adjusting the temperature until it reaches your required temperature (72°F). Now remove the probe and measure out the required quantity of water. With the machine running, pour in all of the water and process for a total of 45 seconds, until the dough forms into a ball in your food processor. Depending on humidity, you may need to add a very small amount of water to get the ball to form. After mixing, insert the instant-read thermometer into the dough. It should read between 75°F and 80°F.
2. Place dough in a large non-greased plastic or wooden bowl and cover with plastic wrap and a towel. Allow the dough to ferment for 1-1/2 to 3 hours at room temperature.
HINT: At this stage, the dough may be refrigerated for up to 36 hours. Simply remove the dough from your refrigerator when you begin to preheat your oven and proceed to step three.
3. Scrape the dough onto a lightly floured work surface. Divide the dough into three equal pieces. Shape the dough into rough balls and let the dough rest, covered with plastic wrap, for 15 to 20 minutes. In preparation for the final proofing, spread a sheet of canvas or a heavy linen cloth on a counter or tabletop and sprinkle it lightly with flour.
4. Sift a fine coating of flour on the work surface. Place one ball of dough on the surface and gently pat it down to an even thickness of 1 inch. Do not attempt to deflate every air bubble. Using the heels and palms of your hands, flatten the dough into a crude rectangle measuring about 4" x 5" and 1"-thick. Fold the long side farthest from you a little over 2/3 of the way towards you.
Using the heel of your hand, gently press the folded edge to seal the dough. (Be careful not to use too much flour on top as it will become difficult to seal.) Pick up the dough and turn it 180 degrees. Again, fold over the other long edge of the dough about 2/3 of the way towards you and seal with the palm of your hand.
5. To make a compact cylinder easy to roll into a baguette shape, use both hands and fold the log in half lengthwise. This time, as you fold, press your thumbs gently inside of the fold to create tension on the surface of the log.
Using your fingertips, press the edges together to seal the dough into a taut cylinder. This will produce a visible seam running the length of the dough.
6. To roll the dough into a baguette shape, place both hands on the center of the log with your fingers spread apart. Using light uniform pressure, gently roll the dough back and forth into a long snake.
Taking care not to stretch the dough, move your hands from the center of the dough to the ends as the dough begins to lengthen to about 14 inches. If the dough resists rolling, let it rest for 5 minutes before continuing. Repeat steps 4 through 6 with the remaining dough.
7. Using both hands, gently transfer each baguette, seam side up, to the lightly floured cloth. Fold the fabric up to form channels in which each loaf will rise. (Place the baguettes close together so that they rise and don’t spread out.)
Sprinkle the loaves with flour and cover them loosely with plastic wrap or a kitchen towel. Let the baguettes rise for 30 to 45 minutes, until dough increases by half its size. It should feel soft but still spring back slightly when poked with your finger.
8. Thirty minutes to one hour before baking, place a small pan for water on the bottom shelf of the oven (see Baking Tips: Steam) under HearthKit and preheat the oven to 465°F.
9. Just before baking, gently transfer the loaves onto a peel or the back of a baking sheet that has been dusted with cornmeal. Lightly sift flour over the tops of each loaf. Holding a serrated knife at a 90 degree angle over the top of the loaf, score the loaves three or four times.
10. Slide the loaves directly onto the HearthKit then carefully pour about 3/4 cup of warm water into the pan in the oven.
WARNING: THE CREATION OF STEAM IN THE MANNER DESCRIBED ABOVE IS AN INHERENTLY RISKY PROCEDURE AND YOU DO SO AT YOUR OWN RISK. PLEASE TAKE PROPER PRECAUTIONS INCLUDING WEARING OVEN MITTS, LONG SLEEVES, AND SAFETY GLASSES.
11. Reduce the heat to 450°F. Bake the loaves for 20 to 25 minutes until the crust is a deep mahogany color. Tap the bottom of the loaves; a hollow sound means they’re done.
12. Remove the bread from the oven and immediately place the loaves on the HearthKit cooling rack and cool completely before storing.
HINT: If desired, a single large loaf may be substituted for multiple baguettes. Simply use a complete mixture of dough per loaf and form as desired.
Try slashing the loaf once lengthwise for an impressive looking “bloom”! NOTE: Larger loaves will require another 5 to 10 minutes of baking. |
