Claudine Marquet's Authentic French Baguettes Recipe
Recipe Ingredients
4 c. flour1/4 c. wheat germ
2 tsp. salt
1 1/2 c. warm water
1 tsp. dry yeast
Cornmeal
Cooking Directions
Dissolve the yeast in 3/4 cup warm water. Place flour, salt, and wheat germ in the bowl of a food processor. Add the yeast and water mixture and pulse 5 times. Add the remaining water while turning the machine on and off. Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade. Remove and knead by hand for 1 minute more.Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour. Punch down and divide into 3 pieces. Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal. Let rise 30 minutes, then slash before baking. Put a pan of hot water in the oven and preheat it to 400 degrees. Bake the bread for 30 minutes. Cool the loaves on a rack. These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.