When risen, scrape the dough onto a lightly floured work surface. Divide the dough into three
equal pieces; shape into rough balls. Let rest, covered with plastic wrap, 15 to 20 minutes.
Sprinkle a sheet of canvas or a heavy linen cloth lightly with flour.
Flatten into 4 x 5-inch rectangles. From the far side, fold a little over 2/3 of the way toward
you; use the heel of your hand and press the folded edge to seal. Turn the dough 180˚; fold
over the other long edge 2/3 of the way, then seal with the palm of your hand. Fold the log in
half lengthwise, using your thumbs to create tension on the surface of the log. Use fingertips
to seal the dough into a taut cylinder. Place both hands on the center of the log; with fingers
spread, use light, uniform pressure to roll the dough back and forth to create a long snake,
about 14 inches. Transfer the baguettes, seam side up, to the floured cloth. Fold the cloth up
to form channels in which each loaf will rise. Cover with plastic wrap and let rise for 30 to 45
minutes, until the dough increases in size by 50 percent.
Gently transfer the loaves seam side down onto a baker’s peel or the back of a baking sheet
dusted with cornmeal. Sprinkle the tops with flour. Use a serrated knife to score several diago-
nal slices on each loaf. Bake as for the round loaves, 20 to 25 minutes, until the crust is a
deep mahogany color and the loaves sound hollow when tapped on the bottom. The internal
temperature of the bread will be 205˚ - 210˚F when tested with an instant read thermometer.
Remove from the oven and place on a rack to cool completely before slicing or storing.
37
Basic Artisan Bread
Nutritional analysis per 2-ounce serving:
Calories 139 (3% from fat) • pro. 5g • carbo. 29g • fat 0g
sat. fat 0g • chol. 0mg • sod. 377mg • fiber 0g
(variation)
To make baguettes
Makes three, about 14 inches long.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 38
