Baguette Murder: Book 3 (A Patisserie Mystery With Recipes) - Plot & Excerpts
If you’re in France, you will often see French people carrying these long, thin loaves home after work, often tucked under one arm. Making gourmet quality French baguettes at home is not as hard as you think. This recipe makes 2 large baguettes or 4 small ones Ingredients: 1/4 tsp. rapid rise yeast 1 1/2 cups water, room temperature 4 cups all-purpose flour 1 3/4 tsp. salt 1/2 tsp. cornmeal In a large mixing bowl, pour in the yeast and stir in the water, then the salt. Add the flour and stir with a wooden spoon until the dough is thick and sticky, 5 to 10 minutes. Cover the bowl with plastic wrap. Let it sit in a turned-off oven until it doubles in size, 12 to 14 hours. The dough will be sticky and bubbly. Dust cornmeal generously on a silicone baking mat on a baking sheet. Using a floured spatula, scrape out the dough into a well-floured work surface and dust dough with flour. Pat dough into a rectangle with well-floured hands, and cut into 4 equal pieces (or 2 if making large baguettes). Dust each piece of dough with flour.
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