French bread from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 168) by Peter Reinhart

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration overnight and 4.5-5 hours to prepare. Can substitute unbleached all-purpose flour for unbleached bread flour, unbleached bread flour for unbleached all-purpose flour, and cornmeal for semolina flour. See recipe for variation.

  • anya_sf on September 02, 2019

    This was my first attempt at baguettes and overall I was happy with them. I made the pate fermentee 2 days ahead. Transferring the risen baguette dough was tricky, but the instructions were helpful, and I also left them on parchment (plus watched some videos on the technique). My stupid mistake was not realizing my baking steel was too short, so the ends of my baguettes touched the oven rack and ended up burnt and misshapen. But the rest of the baguettes turned out well. After 22 min, they were definitely done, although the color was a bit light and the crust could have been crisper. Perhaps I should have left them in a few more minutes. The flavor was delicious and the crumb light and airy. I'll definitely make this recipe again, perhaps as batards.

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