When the Covid lockdown happened two years ago, I didn't go completely nuts with the bread making. I do have a dehydrated sourdough starter from a friend, but I haven't put it together yet. I had the urge to knead dough this weekend, and I didn't feel like my usual French rolls or stotty, so I went hunting.
I don't use the Food Network's website as much as I used to, but the baguette I made today came from this recipe. (I cut the recipe in half).
- 2 envelopes dry active yeast (1 1/2 tablespoons)
- 2 tablespoons honey
- 3 1/2 to 4 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- Canola oil, for greasing bowl
- Cornmeal, for dusting pan
- 3 to 4 ice cubes
Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
I had my water at about 115 degrees F, I think that might have been a bit too warm.
Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
I don't own a stand mixer, so I was mixing this in the bowl with a rubber spatula until it came together. I ended up adding a bit too much water, so it took a while to get the spatula and then my fingers unsticky. As a result, I may have ended up kneading a bit too much.
Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
It took closer to 40 minute to get the dough to bulk up this much. My kitchen was about 73 degrees F.
Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
This didn't quite go as planned, but it was very entertaining. While I'm not completely uncoordinated, I also have a very small oven, so I didn't really have the space the toss the ice cubes. Instead, I ended up having to pull out the pan from the bottom rack to throw in the ice, but I did get a nice top crust. I also kept the baguette in five minutes longer because my dough had ended up so sticky. It was the smart way to go, but it was a bit underdone on the bottom.
I had half for dinner with some fresh mozzarella. Condiments were olive oil, salt, and some balsamic vinegar, with a bit of salami on the side and a Malbec from California called King Clay.
So what should I name my sourdough starter if I revive it?
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