FRENCH BAGUETTES

 

• 1 Tablespoon yeast
• 2 cups lukewarm water
• 3 cups white Kamut
• 1 tablespoon sugar
• 2 teaspoons French coarse salt
• Butter, Melted

1. Dissolve yeast in warm water and let sit for a few minutes. Mix flour sugar and salt in large bowl with dough hook. Stir in yeast. Make a soft sticky dough. Cover with dish towel and let rise until double 2 to 4 hours.

2. Beat the dough down with your fist. Divide into 4 skinny baguettes. place in greased pans. Cover and let rise until double.

3. Make 3 small slits and brush tops with butter. Place the bread in the oven on the bottom rack.

4. Turn on the oven to 400 and set the timer for 30 minutes for the skinny baguettes.

NO-KNEAD SOURDOUGH BREAD

▢ 1/3 cup bubbly active sourdough starter, (75 g)
▢ 1 1/4 cups water, (300 g)
▢ 4 cups bread flour, (500 g)
▢ 2 teaspoons fine sea salt, (10 g)

1. Feed your starter 4-12 hours before you plan to use it.
2. In a medium bowl, combine the active starter with water, stirring well with a fork.
3. Add the flour and salt. Mix with a fork until the ingredients are combined. The dough will look rough and sticky, which is perfectly fine.
4. Let the dough rest for 10 minutes and then stir it one more time. There should be no dry spots and it should look like traditional bread dough.
5. After the initial rest, cover the bowl again and let the dough ferment for 8-18 hours at room temperature. This is the bulk rise, allowing the dough to develop flavor and structure. An overnight rise is generally the easiest.
6. Gently transfer the dough onto a lightly floured surface. Shape the dough by tucking the edges into the center, forming a tight ball. Let the dough rest for 5-10 minutes.
7. Dust a proofing basket to prevent sticking. Place the dough ball, smooth side down, into the basket. Cover with a damp towel.
8. Let the dough rest for 1-4 hours at room temperature until it spreads slightly and looks puffy.
9. Preheat your oven to 450°F. Carefully turn the dough out onto a piece of parchment paper, score the top, and transfer to a preheated Dutch oven with the lid on.
10. Bake covered for 40 minutes, then remove the lid and bake for another 10-15 minutes until dark brown and hollow-sounding when tapped.
11. Remove the bread from the oven, transfer to a wire rack, and let cool for at least 1 hour before slicing.