Baguettes

In the bowl of a support mixer, beat together ¾ cup (180 grams) hot water and hand yeast until they dissolve. Add 1⅓ cups (169 grams) bread flour; Using the shovel attack, beat low speed up to combine, about 30 seconds. Cover and let it increase in a hot and pitless place (75 ° f/24 ° C) until it doubled, from 30 to 45 minutes.

Add salt, remaining 2⅔ cups (339 grams) bread flour and remaining ¾ cup (180 grams) of hot water and low speed beats until the dough meets about 30 seconds. Move on to the attachment of the dough hook. Bang at low speed for 2 minutes. (The dough will appear rough rather than smooth at this point.)

Spray a large bowl with kitchen spray. Put the dough in the bowl, turning to the top of the fat. Cover and leave it in a hot and shirt -free place (75 ° f/24 ° C) until smooth and elastic, about 1 calculation, turning every 30 minutes. (To complete a turning point, grab the lower part of the dough, extend it and bend it to the center of the dough. Fall it 4 times around the bowl.)

Turn off the dough on a very slightly floured surface and divide in half. Gently press one half of a 9×4 inches; Fold a short side in third place. Fold the third bent portion compared to the bent portion. Turn the dough so that it is the seam downwards. Repeat with the remaining half of the dough. Cover and leave it in a warm and shots without a place (75 ° f/24 ° C) for 20 minutes.

Assign a pan circled with parchment paper sheets, letting the excess extends on the sides of the pan. Dust with semolina flour.

Gently press each baguette in a 8×6 -inch rectangle, a long side closer to you. Fold the upper third of the dough in the center, pressing to seal. Fold the third at the bottom on a bent portion, pressing to seal. Fold the dough half a longitudinal, so long the edges meet. Using the heel of your hand, firmly press the edges to seal. Roll in a register from 15 to 16 inches of even thickness, pinching the ends slightly up to raking.

Place 1 register, sewing the side downwards, on the prepared pan, nestled against a long side of the pan. Pull up and bend the parchment to create a wall on the opposite side of the trunk. Nestle Regining Log, seam side downwards, on the other side of the parchment wall. Repeat the process of traction and folding with the parchment to form a wall on the opposite side of the second trunk and weigh down with a kitchen towel to prevent the dissolution parchment. Top of powder with flour. Cover and let it increase in a hot and pitless place (75 ° f/24 ° C) until it is slightly swollen, about 45 minutes. (Alternatively, cover and refrigerate for 8 hours or until night. Leave rise to a warm place without shots [75°F/24°C] Until it is slightly swollen, from 30 to 45 minutes. Cook as indicated.)

Place a large cast iron pan on the lower oven rack and a rope pan on the central rack. Preheat the oven to 475 ° F (250 ° C). Let the pan heat for 30-45 minutes before cooking.

Remove the kitchen tovall and pull flat for parchment for separate baguettes. Cut the extra parchment, if desired. Using a lame or acute knife, mark pasta with long diagonal cuts.

Place the baguette in the oven. Carefully pour the ice into the preheated pan. (This will create a lot of steam, then wear the oven gloves.) Close the oven door immediately.

Cook up to intense golden brown and an instant reading thermometer inserted in the central registers of 205 ° F (96 ° C) to 99 ° C of 210 ° F), from 13 to 15 minutes. Leave to cool on the pan on a wire rack.