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Scale yeast and flour into TM bowl; stir for 8 seconds at speed 4
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Scale salt into TM bowl; stir for 8 seconds at speed 4
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Scale water into TM bowl; knead for 3 min at interval speed (or knead)
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Remove dough from TM bowl; place in proofing bowl, dusted with flour
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Heat large glass of water in microwave for 1 minute; remove glass, cover proofing bowl with damp cloth and place dough in warm humid microwave to proof about one hour
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When doubled in volume, turn dough onto lightly floured surface and divide into 4 to 6 equal portions
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Flatten each portion of dough to a rectangle shape; roll dough over itself without pressing again to store air
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Press down along the seam; Roll to lengthen and seal the seam
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Roll dough back over itself without pressing again and press down along that new seam (each time, roll the dough over about 1/3rd onto itself); continue as before
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Roll to lengthen and seal the seam each time, getting longer (about 4 times for a larger baguette and 3 times for a smaller one)
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Form the ends my rolling our points on each
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Place parchment strips onto each of the baguette pan moulds; place strip of rolled baguette dough on each pan
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Leave baguette shaped dough to rise while the oven preheats (about 20 minutes)
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Preheat oven to 500°F
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Release one tray of ice cubes into a bowl; lightly dust dough with extra flour and score baguettes with a lame or sharp knife
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Place pans quickly into the oven to retain high heat while throwing the bowl of ice into the bottom of the oven, immediately closing to retain heat
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Set timer for 16 minutes for 6 baguettes and 20 minutes for 4
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Remove dark brown loaves from oven; cool on rack