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Baguette


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Bread Flour 3.5 lbs.
Salt .5 oz
Sugar .75 oz
Instant Dry Yeast .75 oz
Warm Water 32 oz

Combine Dry ingredients. Add water and knead 10 minutes. Let rise. Separate into 6, 15 oz pieces. Let rest ten to fifteen minutes and form and proof. Bake in hot oven.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.