This batch of dough was the base recipe, but with bread flour instead of all purpose. I think it would make killer garlic bread, and we loved it, but was a little dense and chewy for cuban bread or a traditional baguette.
Sorry this pic is blurry, I was tap dancing around a hungry kitty when I was shooting the pic. On the half pan, proofing:
Cut right after they came out of the oven - we didn't wait this timwe were hungry so we didnt let it cool
Cooking time - again was 30 minutes. I set my timer for 20 but they needed the extra 10 at 450 degrees. These were both as long as my half sheet pan, but dont 'look it in the pics.
5. LOL. Sorry. I should have mentioned that in the op.
Edited on Mon Jan-26-09 11:47 AM by Lucinda
When I pulled the dough from the bowl, I just pulled up a longer narrower hunk of dough.
I think it's best to handle it as little as possible and rolling would have probably broken down the dough. I laid it out on the tray and then folded about a third over onto itself lengthwise, and sort of pushed it in, then I turned it over and then did it again. Then I just made sure the ends were not pointy. I let it rise for 40 minutes or so and then baked at 450 for 30 minutes, without slashing. I thought the baguettes would cook quicker, but it took the full 30.
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