Application Guide

When the baking cycle ends, immediately remove the bread from the pan and place it
on a rack. Let cool to room temperature before slicing.
Technique: Shaping Long Loaves of Pain de Paris for Oven Baking
Makes 2 baguettes
1 recipe Pain de Paris dough
1 egg white beaten with 1 tablespoon of water, for glaze
Line a baking sheet with parchment paper or grease two thin 2-inch-wide
baguette pans. Turn out the dough onto a lightly floured work surface. Di-
vide the dough into 2 equal portions.
Flatten each portion into a thin 10-by-inch rectangle with the palm of your
6-inch rectangle with the palm of your hand. Starting on a long side, roll up,
using your thumbs to help roll tightly. With the side of your hand, define a
depression lengthwise down the center of the dough. Fold over and pinch
seams to seal. Gently transfer, seam side down, to the prepared pan. No
dough will hang over the ends of the pan. Repeat with the second piece of
dough. Cover loosely with plastic wrap and let rise at room temperature until
fully doubled in bulk, about 30 minutes.
Twenty minutes before baking, place a baking stone or tiles on the center
rack of the oven and preheat to 425°F.
Beat the egg white and water with a fork until foamy. Brush the surface of
the loaves with the glaze. With a small, sharp knife, slash the surface 3 or 4
times on the diagonal, no more than 14 inch deep. Place the pans directly on
the stone and bake for 20 to 25 minutes, or until the loaves are golden brown
and sound hollow when tapped with your finger. Remove the loaves from the
pans immediately to cool on a rack.
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