Several fresh-baked small baguettes cooling

  • 765g bread flour
  • 2½-3 cups ice cold water
  • 2¼ tsp salt
  • 1¾ tsp yeast
Mix all dry ingredients including yeast. Add to ice cold water parts at a time and mix in. Knead for 10-15 minutes, cover and leave in refrigerator 8 hours. Without knocking down, carefully remove from bowl, fold sides in to make a rough rectangle. Cut into 8 strips and shape. Place on baking stone in preheated 550°, squirt water on sides of oven to create steam, close oven for 30 seconds, squirt water for steam again, close oven for 30 seconds, squirt sides for steam a third time then lower temp to 475° and bake for about 20 minutes.
For the second time I'm trying breadmaking by myself. I used less water this time because last time I kept having to add flour during kneading. It still looked thin, but my spiral kneading attachment behaves differently than Sean's hook kneader, so I just let it go for about 12-15 minutes.

It rose more than expected in the fridge overnight and then didn't really rise after I let it warm up. Then again it was in the fridge longer than last time. Still I think it was too thin and that's probably why it rose more.

I can't decide if while cutting it in to baguettes it was too thin. I thought so at first but then remembered it was hard to work with last time, too.

Last time I didn't use enough water in the oven for steam. This time I'm sure I overdid it as water was leaking out to the floor for minutes afterward. (Well, it went into the under-oven drawer and then dripped out of there for several minutes.)

I'm not sure how it will turn out, but damn it smells good while baking! (It was delicious with a crisp chewy crust, although it was pretty dense. I froze much of it and occasionally broke one in half, sprinkled some water on it and put it in the toaster oven at 350° for a few minutes…very good.)

Oh yeah, I didn't find a baking stone at Wal-Mart yesterday and didn't bother driving to a real cookware store, so I'm just baking them on a sheet for today.