Makes 1 baguette (6 servings).
Note: Traditional recipes for baguettes are high maintenance, so if you’ve done this the old fashioned way before, this new approach should be a relief. A 20-minute rest after shaping is all that is needed to create a light and airy loaf. You will need a baking stone. From “The New Artisan Bread in Five Minutes a Day.”
• 1/2 lb. (orange-sized portion) Master Recipe dough
• All-purpose flour, for dusting
• Whole-wheat flour or parchment paper, for the pizza peel
Preheat a baking stone near the middle of the oven to 450 degrees (for 20 to 30 minutes), with an empty broiler tray on any shelf that won’t interfere with rising bread.
Dust surface of the refrigerated Master Recipe dough with flour and cut off a 1/2-pound (orange-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Once it’s cohesive, begin to stretch and elongate the dough, dusting with additional flour as necessary. You may find it helpful to roll it back and forth with your hands on a flour-dusted surface. Form a cylinder about 1 1/2 inches in diameter and about 14 inches long. Place loaf on a pizza peel covered with whole wheat flour or parchment paper and allow to rest for 20 minutes.
After dough has rested, paint loaf with water, using a pastry brush. Slash loaf with longitudinal cuts that move diagonally across the loaf, using a serrated bread knife (see photo above).
Slide loaf directly onto hot stone. Pour 1 cup hot water into broiler tray and quickly close oven door. Bake for about 25 minutes, or until deeply browned and firm to the touch. Cool on a rack before cutting or eating.
Nutrition information per serving:
Calories 67 Fat 0 g Sodium 110 mg
Carbohydrates 14 g Saturated fat 0 g Calcium 3 mg
Protein 2 g Cholesterol 0 mg Dietary fiber 1 g
Diabetic exchanges per serving: ½ bread/starch.