I have a new kitchen. I have a new oven that is very nice. But….the new oven vents directly into the kitchen. So need less to say it doesn’t allow any steam to accumulate for baking baguettes, baguettes have to have steam to get their beautiful crisp crust. This unfortunately isn’t possible with my new oven. Enter Emile Henry’s new baguette baker it’s awesome!
Emile Henry manufactures some of the most beautiful bakeware from France. They have three new pieces a cloche, a loaf baker and a baguette baker. If you have a chance please try these out!
Makes 3 baguettes, adapted from Emile Henry
3 cups bread flour
1 cup warm water
1 teaspoon salt
1 1/2 teaspoons yeast
Combine water (110 degrees), yeast, flour, and salt. Cover and allow to rise for 45-60 minutes.
Knead well and divide dough into thirds, create the baguettes by rolling into lengths. Grease and flour the mold and place the dough into the molds. Cover with the lid and allow to raise a second time, 30 minutes.
Preheat oven to 475 degrees.
Brush baguettes with water, and cut slashes across the tops. Bake for 25 minutes covered, remove lid and bake an additional 25 minutes until golden brown.