Jessica Bose October 11, 2016 at 6: The parchment can be removed after 10 minutes as you rotate the loaves.
Sara from San Diego, CA. That's a great question!
I just fixed the yield to 1 baguette. I had one question…. All I have to do is take a one pound hunk of dough out, prep it to bake, let it rest for 20ish minutes and pop it in the oven.
Hi Linda! To prepare the dough: Artisan Bread in 5 January 10, 2011. Use your fingertips to press the seam.
Your loafs turned out beautifully!! It is amazing bread!!
Prep time: Would be great in that case. Katie — January 23, 2011 6: It is now my go to bread. When the baguette is finished proofing, preheat the oven to 425 degrees and make sure that there are two racks evenly spaced in the oven.
Be the first to review this recipe Read 9 reviews. Hi Jessica - this says that it yields 2 baguettes, but the recipe never divides the dough in half. Divide dough in half. Add undissolved yeast, sugar and salt to flour in mixing bowl and mix well. Katie — January 10, 2011 1: And in our case over here on the west side, she does not exist. I refrigerate the dough after the third turn, and then turn again the following morning and let it warm up again before shaping as directed.