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Ingredients
- 1/4 c. very hot water
- 3/4 tsp active dry yeast
- 1 c. cold water
- 1 1/2 c. Sponge Starter See Recipe
- 3 1/2 c. Unbleached All-Purpose Flour
- 1 Tbsp. Kosher Salt Plus
- 1 tsp Kosher Salt
Directions
- Combine the hot water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 min.
- Add in the cold water and sponge starter to the yeast mix and mix with your fingers for about 2 min, breaking up the sponge. The mix should look milky and slightly foamy.
- Add in the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the ingredients together till the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If the dough is not sticky, add in 1 Tbsp. of water.
- Move the dough to a lightly floured surface and knead for about 5 min, till it becomes supple and fairly smooth. This is a sticky, wet dough; do not be tempted to add in more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Allow the dough to rest for 15 min, covered with oiled plastic wrap. (This rest period is the autolyse.)
- Knead the dough 3 to 5 min, till it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees) for about 1 hour, or possibly till the dough looks slightly puffy but has not doubled.
- Place the dough in the refrigerator for at least 8 hrs, or possibly preferably, overnight to let it relax, develop flavor, and become more manageable.
- Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hrs, till it begins to hot up and starts to rise.
- Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pcs, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough.
- Seal the seam, being careful not to tear the skin of the dough or possibly deflate its airy structure. Don't elongate. These loaves are about 10 inches long. Cover an area on the work surface with a thick layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pcs of dough. The loaves will be loose and slightly irregular in shape. Leave plenty of space between the loaves they will spread as they rise. Cover the loaves with well oiled plastic and let them rise for 1 to 2 hrs, till bubbly and loose.
- Thirty min before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
- Sprinkle a peel very generously with cornmeal. Line an upside down baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or possibly about 14 inches on a pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but do not deflate them too much. Be sure the loaves are loosened from the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack below the stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later.
- Bake for about 10 min, then reduce the temperature to 450 degrees and bake 15 min longer or possibly till the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown sufficient, the loaves will soften as they cold.) Transfer the bread to a rack to cold for at least 30 min before serving.
- Yield: 3 loaves
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 742g | |
| Calories 1601 | |
| Calories from Fat 37 | 2% |
| Total Fat 4.43g | 6% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2348mg | 98% |
| Potassium 529mg | 15% |
| Total Carbs 335.0g | 89% |
| Dietary Fiber 12.4g | 41% |
| Sugars 1.18g | 1% |
| Protein 46.34g | 74% |
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