Bucket Bread - Baguette

• Baking & Spices

  • 1 1/2 tbsp Kosher or coarse salt
  • 1 1/2 tbsp Yeast, granulated

• Liquids

  • 3 cup Water

• Other

  • 6½ c. unsifted, unbleached, all-purpose white flour

Found on theginghamapron.com

Description

Ingredients

• 3 c. lukewarm water
• 1½ T. granulated yeast
• 1½ T. kosher or coarse salt
• 6½ c. unsifted, unbleached, all-purpose white flour

Directions

• Warm the water slightly, and pour into bucket container (or mixing container).
• Then add yeast and salt to the water. Dont worry about getting it all to dissolve.
• Mix in the flour - add all of the flour at once. Mix with a wooden spoon. Dont knead! Youre finished with everything once it is uniformly moist.
• Allow to rise at room temp - approximately 2 hours - or up to as many as 5 hours. Cover with lid that fits well, but is not airtight. Refrigerate.
• One pound (grapefruit size portion) Boule dough for Baguette. Pizza peel: whole wheat flour
• Preheat oven to 450 degrees, with baking stone.
• Now you can use the dough at this point, I typically refrigerate then use because it is easier to work with.
• When ready to use dough, sprinkle the surface of refrigerated dough with flour. Pull up and cut off 1-pound piece of dough. Gently and quickly stretch the surface of the dough around to the bottom on all four sides, rotating as you go. Elongate and form into a cylinder 2 inches in diameter.
• Let the dough rest on the pizza peel (which can be whole wheat flour, all-purpose flour, or cornmeal depending on what type of bread you are making), about 20 minutes. Then quickly transfer to pizza stone. Add 1 cup water into broiler tray (or shallow baking tray) on bottom shelf of oven.
• Bake until the crust is nicely browned and firm to the touch.
• Allow to cool completely.
• *Cooking time and temp will vary for other bread types