Flour, water, yeast and salt

I know, bread with pasta is a bit overkill, but it’s just so good! And baguettes are surprisingly easy to make. Don’t get me wrong, they take forever, but you can just ignore them most of the time so that’s all right.

Baguettes (makes 3, adapted from Mark Bittman)

3 1/2 cups flour, plus handsful for dusting things.

3 t salt

1 1/2 t rapid-rise yeast

1 1/2 cups water

Directions

Pour the flour, salt, and yeast into the bowl of your food processor and pulse briefly to combine.

Then pour the water in slowly while running the food processor. If the dough forms a ball before you’re out of water, stop pouring.

Scoop the dough into a nice big bowl, cover it with plastic wrap or a towel, and leave it alone for a few hours. Go see a movie or something. Or you can leave it in the fridge overnight, just let it warm up before moving on.

Next, cut the dough into three pieces of similar size, and roll them into balls.

. . . And let them rise again for half an hour or so. Then you get to do the fun part. Roll them out like little dough snakes.

Put the loaves in a baguette pan (or on a baking sheet) and cover with a towel. let rise another hour or two.

Preheat the oven to 450ºF and spritz inside with some water.  Do violence to the baguettes while you wait for the oven to heat up. They deserve it for making you wait so long. Any sharp knife will do. I keep a box cutter in the kitchen drawer for this, and for opening awkward packages.

Put the pan in the oven. Spritz with more water after a few minutes. Bake for 25-30 minutes, and serve piping hot.

Crispy crunchy good with everything!

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