Baguette-Recipe

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Sprinkle the yeast over the water. Add 2 1/2 cups (121/2 oz/390g) of the flour and beat with whisk until smooth, about 1 minute. Cover the bowl loosely with plastic wrap and let stand at room temperature until bubbly 2 hours.

BAKER's BLADE-Cuts ridges into baguette to facilitate rising of the dough

Fit the mixer the dough hook. Sprinkle in 1 1/2 cups (7 1/2 oz/235g) of the flour, the salt, and gluten. Beat for 2 minutes on low speed,  then increase the speed to medium.
Beat for 2 minutes on low speed, then increase the speed to medium.
Beat in the remaining flour, 1/2 cup (2 1/2oz/75g) at a time, until the dough is smooth, yet stick enough not to pull away from a moist

➤  2 1/2 tsp active dry yeast;

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➤  2 1/2 cups (20fl oz/624ml)tepid water (90F/32c)

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➤ 5 cups (29oz/910g) unbleached all-purpose (plain)flour;

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➤ 2 /2 tsp fine sea salt;

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➤ 1 1/2 Tbsp vital wheat gluten;

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➤ Canola oil for greasing;
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➤ Yellow cornmeal for sprinkling;

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VITAL WHEAT GLUTEN
sold in a powdered and concentrated form, Vital wheat gluten ensures a high-rising, light-textured bread loaf. Vital wheat gluten is available in the baking section supermarkets.