Baguettes.
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This recipe originally appeared in The Elliott Homestead Cooking Community. You can join the community right here and learn to love cooking real, delicious food! Enjoy the baguettes.
Baguettes
400 grams all purpose flour
100 grams all purpose einkorn flour (or additional regular all purpose flour)
10 grams honey
10 grams salt
3 grams yeast
360 grams water
Combine all of the baguette ingredients in a bowl. Mix with a fork to combine. Let rest for 15 minutes.
Dump the dough onto a barely floured work surface. Use a dough scraper to stretch and fold the dough over itself a few times. Cover the dough with a bowl and let it rest for 30 minutes. Repeat the stretch and rest twice more.
Transfer the dough into a bowl, cover with plastic wrap or a lid, and let the dough ferment in the refrigerator for 12-16 hours.
Carefully scrape the dough onto a floured work surface. Divide the dough into three equal pieces. Stretch each piece into a rectangle, cover them with a floured tea towel, and let the dough rest for an hour.
Preheat the oven to 500 degrees while the dough rests. If you have a baking stone, preheat that in the oven as well. Fill an oven-safe baking dish with water and place it on the bottom rack of the oven (this will create steam for our baguette crust).
Stretch each piece of dough into a long rectangle and then carefully fold it into a cylinder, using your fingers to pinch the seam. Place the shaped baguette into a baguette pan or onto a flour lined linen couche seam side down. Repeat with the remaining two pieces of dough. Cover the dough with plastic wrap and let the baguettes rise for an additional 30 minutes.
Score the baguettes with a sharp knife and transfer them into the baking stone. If using a baguette pan, the whole pan can simply be placed in the oven. Bake for 15 minutes.
Carefully remove the water filled dish, rotate the baguettes, and reduce the temperature to 450. Bake for an additional 13-15 minutes or until the baguettes are golden brown.
Let the baguettes cool completely before slicing.