Tucked in the woodlands of Vermont, the renowned King Arthur Flour company provides a wonderland for bakers and epicureans alike with a series of hands-on bread-making classes taught at the on-site Baking Education Center. Below is a step-by-step guide from the test kitchen professionals of how to make a baguette. Click here to view our baguette recipe.
- Divide dough in half, and let rest for 20 minutes.
- Gently flatten dough into a circle of even thickness.
- Fold one-third of the dough piece toward you so that it rests on top of itself; gently pat out the air.
- Turn dough around 180 degrees, and repeat Step 3.
- Beginning at one end, fold dough over your outstretched right thumb, and press down with the heel of your left hand to seal. Continue this pressing-and-folding motion down the length of the dough. Turn dough 180 degrees, and repeat this step, starting at the same end.
- Turn dough over so that the seam is facedown on your work surface. Gently cup your hands, and roll dough back and forth in a rocking motion. Repeat until dough has the proper symmetry, proportion, and length.
- Let dough rest in a linen couche or a lightly floured tea towel.
- Using a rounded blade, slit the top of the loaf to allow steam to escape while it is baking.
To learn more about King Arthur Flour and the Baking Education Center, see “Magic in the Making”, from the Victoria November/December 2010 issue.