Baguette


Servings:  4 - 6

Prep Time:  24 hours

Cook Time:  25 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

     

    Ingredients for Baguette:

    • 3 ¼ cups bread flour (spoon & leveled), plus more for hands and pan
    • 2 teaspoons SAF brand instant yeast
    • 2 teaspoons kosher salt
    • 1 ½ cups cool water
    • cornmeal for dusting pan, optional

      Ingredients for Tapenade:

      • 1 cup black olives, pitted
      • 2 anchovy fillets, rinsed
      • 1 garlic clove, minced
      • 2 tablespoons capers, rinsed
      • 2 tablespoons olive oil

        Procedure:

        *********STEPS 1-3 SHOULD BE COMPLETED 24 HOURS PRIOR TO CLASS**********

        1. In a large mixing bowl whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a wooden spoon. This dough will be sticky so slightly dampen your hands before using them to shape into a ball in the bowl.
        2. Cover the dough tightly with plastic wrap or a shower cap and set to the side at room temperature to  rise (proof) for 2-3 hours. The dough should double in size and have a lot of air bubbles.
        3. Once it’s doubled in size, place the covered dough in the refrigerator for up to 24 hours prior to class.
        4. Remove the dough from the fridge and bring up to room temperature 2 - 3 hours before class.
        5. Preheat the oven to 450°F and place a large 9 inch by 11 inch baking pan filled with 3 to 4 cups of hot water on the bottom rack.
        6. Lightly dust a large sheet tray with flour and/or cornmeal. 
        7. Place the dough onto a floured surface and divide into 2 equal parts. Stretch each dough slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently, stretching them to desired length, about 14 inches. Place the dough on the prepared sheet tray.
        8. Using a very sharp knife or bread lame, score the bread loaves with 3 slashes, about ½ inch deep. (“Score” = shallow cut.) 
        9. Place the shaped and scored dough in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.
        10. Remove the bread from the oven and let it cool for at least 5 minutes before slicing and serving.
        11. To make Tapenade: Using a food processor, grind all the ingredients together.  Be sure to stop to scrape down the sides of the bowl, until the mixture becomes a coarse pastel. 
        12. Transfer to a bowl and serve.

         

         

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