Ingredients Jump to Instructions ↓

  1. 2 tablespoons european dry yeast

  2. 2 tablespoons barley malt extract (oil spoon and malt falls off)

  3. 2 1/2 cups warm water (100-110 degrees)

  4. 1 tablespoon fine sea salt

  5. 1 tablespoon warm water

Instructions Jump to Ingredients ↑

  1. Dissolve the yeast and barley malt in the 2½ cups warm water. In the bowl of an electric mixer combine half of the flour and the dissolved yarst. Mix the battr well. Dissolve the salt in the tablespoon of warm water and add it to the batter, mixing well. Add the resto f the flour and mix until well combined.

  2. Knead the dough approximately 8 minutes int he electric mixr or 20 minutes by hand or until the dough is very elastic smooth and shiny Place the dougth in a large lightly oiled bowl, cover tightly and allow to rise in a cool place overnight.

  3. Punch the dough down and knead lightly for 3 minutes by hand and place the dough back into the bowl for its second rising, allow to rise until the dough has doubled in bulk Punch down the dough and divide it into 3-6 pieces. Allow the pieces torest 5 minutes before shaping into loaves. Shape into long thin loaves the length of the pans and place in the oiled baguette pans. Allow the loaves to rise, uncovered for 15 minutes in a warm place.

  4. Spray the baguettes with water, slash each loaf twixe diagonally with a very sharp knife and place the bread in a preheated 450 degree oven. For the first ten minutes of baking put ice cubes in to give off steam (I just throw them in). After 10 minutes turn oven to 400 degrees and mist the loaves with water and bake until browned about 20 minutes. Cool .(note..if cannot find barley extract use sugar)


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