the dan & carrie show

Ingredients to make three long baguettes or round boules
2 cups warm water (105-115 F)
1 1/2 tablespoons active dry yeast
1 tablespoon white sugar
1 tablespoon salt
1/2 cup wheat germ
about 6 cups unbleached all-purpose flour

1. In a large bowl using a wire whisk, pour in the warm water and sprinkle the yeast and then the sugar over the surface. Whisk gently just until combined. Let stand at room temperature until dissolved and foamy (about ten minutes).

2. Add the wheat germ, 1 and 1/2 cups of the flour, and the salt. Beat hard until smooth, about three minutes. Add the remaining flour, 1/2 cup at a time, until a shaggy dough that clears the sides of the bowl is formed. You will have to switch to a wooden spoon at some point in this process, usually around the 4 1/2 cup mark. I find it easiest to measure out the flour before hand, so as not to lose track of where I am! And you might only use 5 cups of flour, depending on the weather.

3. Once all of the dough starts to stick and hold together, turn it out onto a lightly floured work surface and knead with clean, dry, floured hands until soft, silky, and resilient, about 5-8 minutes. Dust with flour as needed, one tablespoon at a time to prevent it from sticking to the counter or your hands.

4. Place the dough in a lightly greased bowl. Turn it once in order to coat it entirely with the grease, and cover with plastic wrap. The bowl should be big enough that the dough comes roughly a third to a half the way up the sides. Let it rise in a cool area until tripled in bulk, 1 1/2 to 2 hours. If you have time, punch down the dough and allow it to rise again for another hour. The dough may also rise in the refrigerator overnight.

5. Gently deflate the dough. Turn it out onto a lightly floured work surface. Grease or parchment-line a baking sheet and sprinkle with cornmeal if available. Divide your dough into three portions of roughly equal size. Knead in more flour now if it seems too sticky.
For boules, shape it into tight round balls. For baguettes, flatten each portion out into a large rectangle and roll up tightly with your thumbs to form the long sausage shape, then roll back and forth with your palms to adjust the length. Pinch the seams together with your thumb and forefinger and then place the loaves four inches apart on the baking sheet(s), seam side down.

6. Cover the loaves loosely with plastic wrap and a light towel and let rise until puffy and doubled, about 30-40 minutes. Preheat a baking stone at 450F for at least 20 minutes. If desired, beat one egg with 2 teaspoons of water for a glaze. Slash the tops of the loaves diagonally no more than 1/4 inch deep and brush the entire surface with the glaze. Spray a mist of water into the oven (or toss a few ice cubes onto the floor of a gas oven) to crisp the crust. Turn the thermostat to 400F and bake the bread for 35 to 40 minutes, or until crusty and the loaves sound hollow when tapped with your finger.

7. Because it's made with no oil or preservatives, Baguette does not keep well, so enjoy it immediately, or use within 12-24 hours. And don't get discouraged if the first batch (or six) is a flop!!!!