Crispy French Baguettes - Instructions Continued
prepared pan, laying each seam-side down. Cover with plastic wrap and let proof
overnight in the refrigerator.
When the dough has proofed completely (see Chef Tip: The Poke Test), preheat the oven
to 375 F. Lightly flour the top of each baguette. With a razor blade or very sharp
paring knife, score the top of each baguette lengthwise 3 to 4 times. Place the pan in
the center of the oven and bake until crusty and golden, about 30 minutes.
Makes 2 baguettes.
Chef's Tip for Mixing Dough
When first combining water and flour, it is essential to create dough with the right
consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry
and hard, add a bit more cool water.