Ingredients Jump to Instructions ↓

  1. 3 cup(s) bread flour 2 1/2 teaspoon(s) instant active dry yeast 1 teaspoon(s) salt 1 cup(s) spring water , warmed to 100 degrees F 1 tablespoon(s) vegetable oil 1 egg white 1 tablespoon(s) whole milk

Instructions Jump to Ingredients ↑

  1. Make the dough: In a large bowl or food processor fitted with metal blade, combine flour, yeast, and salt. Using a wooden spoon, stir in water until it is absorbed, or mix in a food processor until the dough comes together and rides around the bowl with the blade. By hand, on a lightly floured surface, knead dough until smooth and elastic -- about 10 minutes -- or in food processor for 45 more seconds. Proof the dough: Coat a large bowl with the vegetable oil. Shape dough into a ball and place in bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise until doubled in size -- about 50 minutes. Punch the dough down and re-form into a ball. Re-cover and let rise until doubled in size -- about 40 more minutes. Shape the loaves: Place dough on a floured surface and divide into 2 pieces. Using a floured rolling pin, roll each piece into a 15- by 10-inch rectangle. Place hands along the 15-inch side of one piece of dough and tightly roll the dough into a log. Pinch the seam to seal and taper the ends. Repeat with the second piece of dough. Place the loaves, seam side down, on a baguette pan or a baking sheet. Cover loaves with a clean, damp kitchen towel and let rise until doubled in size -- about 25 minutes. Bake the bread: Place a baking stone in the lower third of oven and preheat oven to 400 degrees F for 30 minutes (to thoroughly heat the stone). In a small bowl, lightly beat egg white and 1 tablespoon of water together. Using a sharp knife or razor blade, make 3 or 4 slashes in the top of the dough. Brush the loaves with the egg-white glaze and bake until golden brown -- 30 to 40 minutes. Cool on a wire rack. Serve warm. Store in an airtight container.


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