Ingredients
1 (1/4 ounce) packet active dry yeast
1 tablespoon organic honey
1 12 cups warm water
2 teaspoons natural sea salt
4 -4 12 cups unbleached all-purpose flour
Method
Sources
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes. in a separate bowl, whisk together the salt and the flour. use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff). turn out onto a lightly floured work surface. knead with floured hands until dough is smooth and elastic, about 5-7 minutes. add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking. place in an oiled bowl, turning once to coat. cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours. preheat oven to 400f degrees. gently punch dough down to deflate it and shape into two oblong baguettes. dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes. use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water. bake in the middle of oven for 25-30 minutes, until golden. transfer to a rack to cool. best eaten the same day.