Crusty Baguettes in 30 Minutes

These are tasty and super-fast.  Because of this, I'm willing to play around with it a little bit.  Leaving the yeast to rest for 10 minutes (really, really, puffy) and taking 15 minutes to let it rise makes better bread.  I also have to add a ton more flour than the recipe calls for, like 5-6 cups total, and I should probably add a little more. I also miss the browned crust, so next time I will try brushing a little egg white on top before baking.

Recipe Source-The Family Kitchen at Babble.com

Quick & Crusty French Baguettes

• 2 cups very warm water
• 1 packet yeast
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 5-6 cups flour; at least

Preheat the oven to 425 degrees.  In a large bowl, whisk together the warm water, yeast, and sugar.  Set the bowl on top of your preheating oven for ten minutes (yes, the full 10 minutes).  Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky.  Knead the dough until elastic.
Cut the dough into four even pieces.  Roll each of them into four long, thin ropes.  Twist together two of the ropes to form one loaf.  Twist the other two ropes together to form a second loaf.  Transfer both onto a large baking sheet lined with parchment paper.

You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven. I recommend a few minutes of rising

Now for the SECRET: Fill a 9x13 or a large flat cookie sheet with 3-4 cups of ice.  Open your hot oven and place the baking sheet with the baguettes inside, then put the container with the ice cubes on the bottom of the oven and quickly shut the door.  This is what makes the crust crispy. Do NOT open your oven for 15 minutes.  Bake until golden brown, about 15-18 minutes.

Serve fresh and hot with your favorite olive oil for dipping.