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Granny White
them. Add the 1/4 cup of cold water and process about 30 seconds.
Add the remaining 1 1/4 cups of flour, 1/4 cup at a time, pulsing
3
or 4 times with each addition. The dough will come away from the
bowl but will be quite sticky. Scrape down the sides and pulse 2
or 3 more times.
Dust the dough with a small handful of extra flour and scrape out
onto a floured work surface. The extra flour will make it possible
to handle the wet dough. Knead the dough for a minute or so to
work out any lumps and form into a tight ball. Do not be afraid to
use up to 1/2 cup of additional flour.
Cover the dough with a damp cloth or plastic wrap and let rise in
a warm place until doubled in size.
When doubled, turn out on a floured surface and divide in half.
Form into 2 8−inch baguettes or batards. For baguettes, cover and
let rest covered for 30 minutes. Carefully pick up each baguette
and stretch until it is 12 to 14 inches long and fits neatly into
a greased baguette pan (may be baked on a greased or parchment
paper lined cookie sheet).
Preheat oven to 450 F. Slash tops before putting into oven. After
putting loaves in the oven, immediately reduce the heat to 425 F.
Bake for 20 to 25 minutes or until golden brown.
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