3 cups all purpose flour
1½ cups water
¼ teaspoon yeast
1½ teaspoons salt
(optional: small piece of risen dough: see below)
• Mix and let rise 4 hours, then refrigerate overnight.
• Take out the next morning at 9 a.m. to let it warm up
• At 10 shape it into 2 baguettes (at this point I take a thumb-sized piece of risen dough for next time)
• Place in baguette mold that you’ve sprinkled with sesame and let them rise in the oven
• At 11, take out to pre-heat the oven to 450° F
• Brush baguettes with milk and sprinkle the sesame seeds
• Slash baguettes with a knife (I have trouble making decent cuts)
• When the oven reaches 450°, put baguettes in mold back in the oven and bake for about 20 min.
• Remove from oven and cool.
• Then you can eat it at noon, but I prefer to leave lots of leftovers that I slice and toast on subsequent mornings.
Thursday, January 10
Recipe for two sesame baguettes
Has one Sezme been looking at my recipes?