Perfect French Baguettes

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These baguette's must be started the day before you bake them which is the secret to their amazing flavor and texture!  Don't be intimidated though - they're super simple to make!

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7 cups all purpose flour

1 tablespoon honey or agave

1 tablespoon salt

2 tablespoons yeast

About 3 1/4 cups water

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PREPARATION

 

• Combine all of the baguette ingredients in a bowl. Mix with a fork to combine. Let rest for 15 minutes.

• Dump the dough onto a barely floured work surface. Use a dough scraper to stretch and fold the dough over itself a few times. Cover the dough with a bowl and let it rest for 30 minutes. Repeat the stretch and rest twice more.

• Transfer the dough into a bowl, cover with plastic wrap or a lid, and let the dough ferment in the refrigerator for 12-16 hours.

• Carefully scrape the dough onto a floured work surface. Divide the dough into 4 equal pieces. Stretch each piece into a small loaf shape, cover them with a floured tea towel, and let the dough rest for an hour.

• Preheat the oven to 500 degrees while the dough rests. Fill an oven-safe baking dish with water and place it on the bottom rack of the oven (this will create steam for the crust).

• Stretch each piece of dough into a long rectangle and then carefully fold it into a cylinder, using your fingers to pinch the seam. Place the shaped baguette into a baguette pan. Repeat with the remaining 3 pieces of dough. Cover the dough with plastic wrap and let the baguettes rise for an additional 30 minutes.

• Dust the baguettes and score with a razor blade or sharp knife and transfer them onto the baguette pan. Bake for 15 minutes.

• Carefully remove the water filled dish, rotate the baguettes, and reduce the temperature to 450. Bake for an additional 13-15 minutes or until the baguettes are golden brown.

• Let the baguettes cool completely before slicing.