12
TODD ENGLISH STEAM OVEN RECIPES
French Baguettes
Yields 2
Ingredients
16-ounces warm water
1 tablespoon active dry yeast
1 tablespoon
1 tablespoon kosher salt
6 cups bread flour, and more as needed for dusting
parchment paper
nonstick oil spray
Preparation
1.
Dissolve yeast in water and add sugar. When foamy, set aside in a
warm place. Once yeast is active, place in a large bowl, add 3 cups
flour and mix until a smooth batter. Mix in salt and remaining 3
cups flour, using your hands.
2.
Remove dough to a clean work surface and knead dough for about
10 minutes, until dough is smooth. Lightly oil a medium bowl, place
dough in bowl, cover and place into steam oven. Select keep warm
function, set temperature for 125°F degrees and timer for 35
minutes.
3.
Line a baking sheet with parchment paper and spray with nonstick
spray.
4.
When dough has doubled in size, lightly punch down on a clean
work surface. Divide dough in half and shape into baguettes. Place
baguettes onto baking sheet, cover and place back in steam oven,
select keep warm function, set temperature for 125°F degrees and
timer for 25 minutes.
5.
Remove baguettes from steam oven, and with a paring knife make
5 slashes down the length of each baguette. Dust each baguette
with flour.
6.
Place baguettes into steam oven, select bread function, set
temperature for 400°F degrees and timer for 25 minutes, or until
golden brown.
