Bountiful Bread - Easy Artisanal Baguette Mix

Several myths have spread about the origins of French baguettes,but the history of this type of bread is not completely known. Some say Napoleon Bonaparte, in essence, created the French baguette to allow soldiers to more easily carry bread with them. 
Another story suggests that the baguette was invented in Vienna by an Austrian baker named August Zang in the 19th century and imported into France. Domestic or imported, we do love a fresh baked baguette.

INGREDIENTS: Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid) Malted Barley Flour, Sea Salt, and a Yeast Packet.

JUST ADD: Water and yeast

Use 1 package for a small loaf

• 3/4 cup water
• 1/8 tsp Instant Yeast

Double this recipe when using 2 packages for a large loaf.

In a medium bowl, stir together the flour, mixture and yeast. Add the water, using a wooden spoon, the dough will be sticky. Cover the bowl and let sit in a warm spot for 16-18 hours.

When the first rise is complete, dust a work surface with flour. Scrape the dough out of the bowl in one piece. Fold the dough over itself three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle sea salt.

Coat the sides of a large clean bowl with olive oil. Place the dough, seam side down into the bowl. Cover bowl with a towel. Place in a warm draft free spot to rise for 1 to 2 hours.  If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

Pre-heat the oven to 500F, with a rack in the center.  Line a 13" x 18" x 1" baking sheet with parchment. Cut the dough into quarters. Gently stretch each piece evenly into a long, thin, baguette shape approximately the length of the pan. Place on the pan, leaving about 1 inch between the loaves. Brush olive oil on each loaf. 

Bake For 15 to 25 minutes, until the crust is golden brown. Cool on a pan for five minutes, then use a spatula to transfer the baguette to a rack to cool thoroughly.

Optional - additional flour for dusting, Extra Virgin Olive Oil, and Sea salt 

Tips and tricks for better baguettes can be found on our blog.

Bon appétit!