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Recipe byslavigne

1 cup (250 ml) all-purpose flour
1 cup (250 ml) bread flour
¼ tsp (1.25 ml) instant yeast
2/3 cup (170 ml) warm water (105°F to 110°F)
1 tsp (5 ml) kosher salt
1 tbsp (15 ml) vegetable oil
Semolina flour or cornmeal, for dusting

In the bowl of a stand mixer fitted with the dough hook, combine both flours, the yeast, water and salt. Mix on low speed until a rough, shaggy dough forms, about 2 minutes. Turn the dough out onto a clean surface and knead for 2 minutes or until the dough comes together. Shape into a ball, place into a lightly greased bowl, turning to coat in the oil. Cover the bowl with plastic wrap and place in a warm spot (75°F to 80°F) to rise for 1 hour. Turn the dough out onto a very lightly floured surface. Fold the dough over itself in thirds (as if folding a business letter). Alternate folding the dough from top to bottom and side to side for a total of four turns, gently flattening the dough into an oval before each turn. Let the dough rest, covered, for 1 hour. Repeat the folding process as described in Step 2 and let rest, covered, for another hour. Turn the dough out onto a very lightly floured surface. Halve the dough; cover and refrigerate one portion. Shape the other portion into an 8-inch long oval. With one long side of the oval facing you, fold the top third of the dough into the centre and gently press to hold the edge in place. Fold the dough in half lengthwise. With the seam at the bottom, use your palms to roll the dough into a 10-inch-long log by slowly rolling first in the centre of the dough and then working your way outward to the ends. Stretch and pinch the ends to form thin points. (At this stage, you can shape the other portion of dough and refrigerate it on a sheet of parchment paper sprinkled with semolina, or you can wait until the first loaf comes out of the oven and the terrine cools to shape and proof it). Oil the inside of a rectangular terrine and dust all over with semolina flour. Place the dough seam-side-down in the terrine and cover with the lid. Place in a warm spot (75°F to 80°F) to rise until nearly doubled in size, about 90 minutes. Preheat the oven to 450°F (230°C). Use a sharp knife or baker’s lame to score the top of the loaf with three short slashes. Do not cut deeply into the dough. Spritz the loaf with water. Cover with the lid and bake for 20 minutes. Uncover and continue baking until the baguette is dark golden brown, about 10 minutes more. When done, the loaf will sound hollow when firmly tapped on the bottom. Turn the loaf out onto a wire rack to cool to room temperature. Let the terrine cool before proofing and baking the second baguette.



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