Sometimes quality projects are better than quanity when you need a little extra rest on the weekend. (re: too lazy to go at warp speed) And nothing makes you look like you accomplished a lot than making baguettes from scratch, right?
I went back to the well to try another recipe from the book, Artisan Bread in 5 minutes. No they are not paying me for any endorsements but I really just can't believe how great my bread turns out. In fact the quote, "This is the best bread you have ever made" came out of my husbands lips. Its so soft on the inside. (I could have done without the last sentence but you get the point) If you are thinking of baking bread anytime in your lifetime you really need to have this book on your shelf.
So I whipped up some bread in no time. And then I got to relax on the couch and watch On Demand Reality TV.
That's what I call quality.
3 cups lukewarm water 100 degrees
6 1/2 cups flour
1 1/2 packets yeast
1 1/2 tbsp kosher salt
Add yeast, salt and water together in a 5 quart bowl. Add the flour and mix with dough attachment (or by hand with a wooden spoon). Do not knead. This will yield a wet dough. Allow to rise and cover with a lid (not airtight). Allow the mixture to rise until it starts to collapse appoximately 2 hours.
Preheat oven to 450 degrees with a baking stone placed in the center of the oven. Dust the dough with flour and cut off a 1 lb piece. Dust with more flour and shape it into a ball. Roll the dough back and forth to form a cylinder approximately 2 inches in diameter. Place loaves on top of pizza peel covered with whole wheat flour and allow to rest for 20 minutes. After its rested, paint water over the surface of the loaf. Slash the loaf diagonally, using a serrated knife.
Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into a broiler tray that doesn't interfere with the pizza. Bake for about 25 minutes. Yields 1 large or 2 small baguettes.