Steamed Mussels with Garlic and White Wine with Baguette

Ingredients

• 500 g Bread Flour (Provides a chewier texture)
• 375 ml Water (Lukewarm, about 105-115°F or 40-46°C)
• 1 tsp Instant Yeast
• 1.5 tsp Salt (Fine sea salt is recommended)
• 1 tsp Sugar (Optional, helps feed the yeast)

Instructions

1. 1

   Mix the Dough

   • In a large bowl, whisk together the bread flour, instant yeast, and salt. If using, add the sugar.
   • Pour in the lukewarm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains. Cover the bowl and let it rest for 15 minutes to allow the flour to hydrate.
2. 2

   Knead the Dough

   • Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until it becomes smooth, elastic, and can be stretched into a thin 'windowpane' without tearing.
   • Alternatively, use a stand mixer with a dough hook on medium-low speed for 6-8 minutes.
3. 3

   First Rise (Bulk Fermentation)

   • Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat the surface.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
4. 4

   Divide and Shape

   • Gently deflate the dough and turn it out onto a clean work surface. Divide it into two equal pieces.
   • Working with one piece at a time, gently pat it into a rectangle. Fold the top third down to the middle and press to seal. Fold the bottom third up over the first fold and seal again.
   • Fold the dough in half lengthwise and pinch the seam tightly to seal. Roll the log back and forth with the palms of your hands to lengthen it to about 12-15 inches, tapering the ends slightly.
5. 5

   Second Rise (Proofing)

   • Place the shaped loaves seam-side down on a baking sheet lined with parchment paper. For best results, place a floured kitchen towel between the loaves to help them hold their shape as they rise.
   • Cover loosely with a damp cloth and let them proof for 30-45 minutes, until they look puffy and an indentation made with your finger springs back slowly.
6. 6

   Prepare Oven and Score Loaves

   • About 30 minutes before baking, place a baking stone or an inverted baking sheet on the middle rack and an empty metal pan (like a broiler or cast iron pan) on the bottom rack. Preheat your oven to 475°F (245°C).
   • Just before baking, use a very sharp knife or a baker's lame to make 3-4 quick, decisive diagonal slashes about 1/4-inch deep on top of each loaf.
7. 7

   Bake with Steam

   • Carefully slide the parchment paper with the loaves onto the preheated baking stone. Quickly pour 1 cup of hot water into the pan on the bottom rack to create steam. Immediately close the oven door to trap it.
   • Reduce the oven temperature to 450°F (230°C).
   • Bake for 20-25 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210°F (93-99°C). The loaf should sound hollow when tapped on the bottom.
8. 8

   Cool and Serve

   • Transfer the baked baguettes to a wire rack to cool for at least 30 minutes before slicing. This allows the crumb structure to set properly.
   • Enjoy fresh with butter, cheese, or as part of a sandwich.