French Baguettes

1. Preheat oven to 460°F and place oven rack in center position.
2. Place BONMAT on a Perforated Baking Sheet and set aside.
3. Place flour in a mixing bowl.
4. Create a small well in the center of the bowl, pushing the flour to the sides.
5. Proof the yeast by mixing it with the warm water and honey. Set aside for 10 minutes to give the yeast time to bloom (foamy at the top of the water) Once bloomed add the salt.
6. Add 1/3 cup of water mixture and gradually mix with flour from the sides of the bowl and the olive oil. Continue this process using the remaining water, making sure the dough is not too wet.
7. Knead the dough by pulling it to the center of the bowl until the sides of the bowl are free of flour. This should take 4 minutes.
8. If more flour or water is needed, add it sparingly. The dough should not be too moist and should easily form a large mound in the middle of the bowl.
9. Cover with Octagonal Bonmat and drape with a dish towel to keep it warm, set aside for 1 to 2 hours until it doubles in size. Once the dough has at least doubled, uncover and flip onto the Prep Mat (Roul’Pat), gently shaping it into a large ball-like mound.
10. Using Kitchen Scissors, cut the mound into two even pieces. Separating your fingers, roll each piece with your hands into an oblong shape 12 inches long, and place on Bonmat.
11. Allow a second rise, cover for 15 to 30 minutes with a towel.
12. Uncover and sprinkle very lightly with water. Score the top of the dough using a razor blade, sharp knife, or a scorer and bake for 35 minutes or until golden brown.
13. Wait until slightly cool to serve?

BONTIP: This is the best bread to assemble a French sandwich.

Enjoy cooking from our bon COOK kitchen to yours!