100% Organic All-Purpose Flour, 6 Pack, 5 lbs (2.27 kg), From King Arthur Flour
100% Employee-Owned, 100% Committed to Quality
Naturally Pure and Wholesome
Select Artisan Flour Milled From Organically Grown Wheat.
Never Bleached. Never Bromated.
No Bleach or Preservatives Ever Added.
Certified Organic by Quality Assurance International
Why King Arthur Flour?
For over 200 years, we've provided with America's finest flour. Our stringent milling specifications guarantee that unlike other flours, ours performs consistently from week to week, season to season, and year to year. We pledge that this bag of flour meets the high standards of quality and consistency that King Arthur has maintained for over two centuries.
1/2 cup cool water
1 cup King Arthur 100% Organic All-Purpose Flour
1/8 teaspoon instant yeast
all of starter
3 1/2 cups King Arthur 100% Organic All-Purpose Flour
1 cup lukewarm water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast
Mix the starter ingredients till smooth, cover, and let rest at room temperature overnight. Next day, mix the starter with the remaining ingredients, kneading until the dough is nice and springy, but not totally smooth. Place the dough in a lightly greased bowl, cover, and let it rise for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
Divide the dough in half, and shape each half into a rough oval. Wait 15 minutes, then fold each oval lengthwise, sealing the edge, and use cupped fingers to gently roll each piece into a long (about 17') log. Place the loaves onto a lightly greased or parchment-lined pan, cover, and let them rise* till they're puffy but not doubled, about 2 to 2 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F. Very gently, use a sharp knife or razor blade to make three diagonal 1/3'-deep slashes in each loaf. Mist the loaves heavily with warm water. Bake the baguettes for 22 to 28 minutes, till they're golden brown. Take the baguettes off the pan and place them right on the oven rack. Turn off the oven, crack the door open about 2', and let the baguettes cool completely in the oven.
Yield: 2 baguettes.
*For extra-crisp baguettes, cover the sharped loaves, let them rise for 30 minutes, then refrigerate overnight. Next day, take them out of the refrigerator and let them rest at room temperature, covered, for about 3 hours, or until they're nice and puffy. Then bake as directed above.
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