My recipe uses a starter, or levain, You can easily make your own levain by following the instructions here, but if you absolutely insist on using a straight dough, simply increase the flour and water by 125 grams each, increase the yeast to a teaspoon, and knead for a few minutes longer. The texture won't be quite as airy, and the taste not as rich, but it's far still better than anything you're likely to buy. A recipe (which assumes you have some experience with baking) follows, but if you don't, not to worry: Detailed instructions and photos are included in the full recipe on my website.
*Yes, that says "grams." You'll need a scale (see my previous post) and will need to think like (gasp) a European. Or Asian. Or Samoan Islander. Or a resident of just about any other place on the planet that long ago converted to the easy-to-use metric system while we still struggle with ounces and pounds. But don't get me started...Here's the recipe.
Ingredients335 g all-purpose flour
40 g corn flour
250 g levain (fed 2 hrs or the night before)
220 g water
¼ teas. instant yeast
10 g salt
- Mix all ingredients and allow dough to rest for 25 min.
- Knead by hand on unfloured countertop for about 7 minutes, till dough feels silky and elastic.
- Return to bowl, cover with oil-misted plastic wrap, and ferment 4-5 hours
- Preheat baking stone in oven to 525 degrees F.
- On floured countertop, divide into 4 small balls, then fold and roll each into a baguette
- Proof between folds of linen couche or parchment paper for 1 hr
- Transfer to a peel or the back of a cookie sheet. Score each loaf with a razor
- Slide into oven, add steam by your favorite method, and reduce oven temperature to 475.
- Bake for about 25 minutes (start watching at 20) until dark brown, and interior is 205-210 deg.
- Cool on rack at least 1 hr before serving.