Ingredients

6 cups all purpose flour or bread flour
1 package Quick Active Dry Yeast
1/2 teaspoon salt
3 cups lukewarm water, divided

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bon COOK Products Used

 SILFORM® Bread Tray and  Perforated Baking Sheet

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Directions

1. Preheat oven to 375 degrees F and place oven rack in center position. Place SILFORM® Bread Tray on Perforated Baking Sheet and set aside. 2. Place flour in Mixing Bowl. Sprinkle yeast and salt into flour and mix. Create small well in center of bowl, pushing flour to sides. Add 1/3 cup of water and gradually mix with flour from sides of bowl. Continue this process using remaining water, making sure dough is not too wet. Knead the dough by pulling it to the center of the bowl until sides of the bowl are free of flour. This should take 4 minutes. If more flour or water is needed, add sparingly. 3. Dough should not be too moist and should easily form a large mound in middle of bowl. Cover with Octagonal BONMAT™ and set aside for 2 hours. Once dough has at least doubled, uncover and flip onto ROUL’PAT® and gently shape into a large ball-like mound. 4. Using Kitchen Scissors, cut mound into four even pieces. Roll each piece with your hands into oblong shape and place on BONMAT™. Cover for 15 minutes with a towel. Uncover and sprinkle very lightly with water. Score the top of dough and bake for 35 minutes or until golden brown.

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Time:

Active Time: 15
Total Time: 185

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Recipe Yield

4 baguettes Servings PRINT RECIPE

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