PARISIAN DAILY BREAD Daniel Leader's "Local Breads"

I'm always looking for new bread recipes; especially baguettes. This one takes about 4 hours from start to finish including rising and fermenting.

1-1/2 Cups Water (70-78 degrees)
1 Tsp Instant Yeast or (1-1/2 Tsp Regular Active Yeast proofed in 3 Tbsp water)
3-1/4 Cups Flour
1-1/2 Tsp Sea Salt

Pour the water into a large mixing bowl or the bowl of a stand mixer (which has been warmed by running under hot water) Add the yeast, flour and salt and stir with a rubber spatula just until all the water is absorbed and a dry, clumpy dough forms.  Cover the bowl with plastic wrap and let it stand for 20 minutes, to allow the flour to hydrate and the gluten to develop on its own.  (if using Active dry yeast, proof with 3 Tbsp of the (total)water and then add it to the rest of the water in the bowl).

Knead by hand for 10-12 minutes, adding as little flour as possible to the dough.
OR Knead in the stand mixer (Speed 2 on a Kitchen Aid) for 8-10 minutes.  It will clear the sides of the bowl, but look lumpy.  Pull it off the dough hook and knead it by hand for a few strokes on an very lightly dusted surface until it is very smooth and springy.
Transfer the dough to a lightly oiled, clear, straight-sided 2 quart container with a lid. Cover and leave to rise at room temperature (70-75degrees) for 45 minutes.  It will not double in volume, but will increase by about 25%.

After the dough has risen, give it a "turn" as follows: Lightly dust the counter with flour and empty the risen dough out of the container.  Pat it gently into a rectangle about 6 by 8 inches and fold it like a business letter: with the short side facing you, lift the top edge and fold it into the center of the rectangle; lift the near edge and fold it into the center so that it overlaps the top edge by about one inch.  Quickly slide both hands under the dough and flip it over so the folds are underneath.  Slip it back into the container, pushing it down to fit.  Cover and let stand until it expands to 1-1/2 times its volume (about 45 minutes to 1 hour).

Divide and pre-shape the dough:  Lightly dust the counter with flour.  Uncover the dough and turn it out onto the counter.  Cut into three equal pieces (10oz each).  Gently pat each piece into a rough rectangle and fold it in half.  Sprinkle the pieces of dough with flour and lightly drape them with plastic wrap and let them relax on the counter for 10 minutes.  After relaxing them,  pat each piece into a rectangle about 3 by 5 inches.

First rule:  Avoid over-handling the dough, or their air cells will burst. With the longer side facing you, fold the top of the dough down about one third of the way toward the center.  With the heel of your hand, press along the seam, using firm but gentle pressure.  Fold the bottom of the dough about one third of the way toward the center and seal the seam firmly. Fold this skinny rectangle in half by bringing the top edge down to meet the bottom edge.  Working from right to left, cup your hand over the log of dough and press the heel of your hand down firmly to seal the seam.  Dust the counter with additional flour to prevent the dough from sticking if necessary.

To stretch the log, place your hands together, palms down over the middle of the log.  Using light, even pressure, roll the log back and forth as you spread your hands apart.  Repeat three or four times until the log measures 14 inches long and 2-1/2" wide.  Leave the ends rounded. 

Lightly dust a sheet of foil large enough to hold the baguettes with flour. Place baguettes on the foil to rise for the last time.  Lightly dust the tops of the baguettes with flour and drape them with plastic wrap. Let the loaves stand at room temperature (70-75 degrees) for 30 to 40 minutes.  They will increase about 1-1/2 times their size. When your fingertip is pressed into the dough it will spring back slowly.

Score the baguettes by slashing three times at a 45 degree angle with serrated knife or razor blade 1/2" deep on each baguette. 

Meanwhile about one hour before the loaves are ready to go into the oven, place a baking stone on the middle rack of the oven and a cast iron skillet on the lower rack.  Heat the oven to 450 degrees.

When loaves are risen, slide them still on the foil, onto the hot baking stone.  Carefully place one cup of ice and water in the hot cast iron skillet to produce steam.  Bake until the baguettes are caramel colored (15 to 25 minutes).

Slide loaves still on foil, onto a wire rack and cool for about 5 minutes.  Remove foil.  Best eaten within a few hours of baking.