An artisan baguette that is easy to make and so good you'll be having it a lot. The potato gives the bread a pleasant chewy texture and the garlic is just strong enough to make it interesting.
1 Mix the yeast, ginger, sugar, water, 2 cups of the flour in a large bowl.
2 Set aside and let rise for about an hour..
3 Meanwhile, roast the garlic by wrapping it in aluminum foil and baking it for 30 minutes in a 400F oven.
4 Cool.
5 Cut the top from the garlic and squeeze the softened garlic out into a small bowl.
6 Mash it completely – you should have about 2 tablespoons.
7 Stir the dough down and add the garlic, salt, mashed potato, and granulated garlic.
8 Place in the bowl of a mixer with the bread hook attached.
9 Mix in enough of the remaining flour to make a slightly sticky dough and knead according to manufacturer's instructions - or about 5 minutes.
10 Cover bowl with a loose towel and let it rise for 2 ½ hours.
11 Punch down.
12 Divide into three loaves.
13 Shape into baguettes.
14 Sprinkle a cookie sheet with cornmeal and add the loaves to the sheet.
15 Let loaves rise 30 minutes.
16 Preheat the oven to 450F degrees.
17 Slash the top of the loaves.
18 Bake for 30 minutes or until loaf sounds hollow when tapped on the bottom.
19 Let cool before slicing.
