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Transfer the dough to a lightly floured work surface, gently press it into a rectangle, and fold the short sides into the center. Flatten, turn 90 degrees, and repeat. Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
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STEP 4 - Shape the Baguette (8 to 10 hours later) On a kneading board, dust lightly with some flour, cut the dough into three equal parts using dough scraper and shape the baguette. One piece at a time, pat down the dough to 3.5" x 6" rectangle, then: a.
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Place the baguettes into the pan using the baking paper as a handle (you can add a few cubes of ice or spray the dough with water if you like). Put the lid on and place into the hot oven. BAKE TIME: 15 Minutes with the lid on at 230C/450F plus 10-15 Minutes with the lid off at 210C/410F.
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2:30-3:00pm - Preheat the oven. Place cast iron pan in oven for steam. Shape the baguettes. Sprinkle with flour, and cover with a clean towel, and let proof at room temperature for 1 hour. 4:00pm - Transfer dough to a sheet of parchment paper, score/slash, then transfer to preheated oven.
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Combine the flour and salt together in the bowl of a stand mixer using the paddle attachment. Add the yeast mixture and cold water, then continue to mix until a dough forms. Once a dough forms, swap in the hook attachment and knead the dough for 1 minute. Stop the mixer and let the dough rest for 5 minutes.
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A baguette must weigh approximately 250 grams (8.82 ounces). Ideally, a baguette should be crusty on the outside and soft on the inside. - Additionally, the composition of the dough is also regulated by legal decree. Basically, baguette dough is made up of wheat flour, water, yeast, salt, and some additives.
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Place a large baking sheet in the oven with the top grate set in the upper-half position. Place the bottom grate on the lowest level and add a large cast-iron skillet filled with water. Now preheat the oven to 500˚F/260˚C. The high heat and skillet with water will create the steam needed for the crunchy exterior.
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Preheat oven to 450 °F. Place an oven safe pan on the lower rack of the oven and fill with 1 cup of water. Let oven preheat with pan filled with water for 30 minutes. Use a bread lame to cut three deep slits into each baguette. Bake in the oven for 25-35 minutes, until golden brown.
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Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes. Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.
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Roll the baguette onto parchment paper, score the top and spray the surface generously with water. Then place the dough in the Dutch oven. Bake for 10 minutes covered, then 10 minutes uncovered. For more color, finish by baking the baguette directly on the oven rack for 2-3 minutes more.
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Instructions. Combine warm milk, unfed sourdough starter, oil and egg into a large bowl. Mix in salt, sugar, instant yeast and flour. Combine these ingredients using a fork to create a ball and knead for 5 to 6 minutes with a wet hand. You may find the dough sticky, but try to resist the urge to add more flour.
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How to make delicious traditional French baguettes, using a perforated baguette baking tray, easy step by step instructions, from start to finish.Patreon.
