CRUSTY FRENCH BAGUETTE RECIPE
Steps:
- Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.
- Measure the bread flour into a large bowl and stir in the salt.
- Make a well in the center of the flour mixture, and stir in the dissolved yeast.
- Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).
- Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
- Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
- Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
- Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
- Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
- Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
- Uncover the baguettes and transfer to lightly greased baking sheets.
- Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
- Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes). The baguettes should give a hollow sound when tapped.
Nutrition Facts : Calories 28 kcal, Carbohydrate 5 g, Protein 1 g, Sodium 78 mg, ServingSize 1 serving
FRENCH BAGUETTE RECIPE
Steps:
- Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
- Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
- Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
- Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
- Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.
- Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.
- Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
- Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
- Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
- Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.
Nutrition Facts : Calories 158 kcal, Carbohydrate 33 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 326 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FRENCH BAGUETTES
Great eaten fresh from oven. Used to make sub sandwiches, etc.
Provided by Judy Taubert
Categories Bread 100+ Bread Machine Recipes
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
- When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
- Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
- Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
- Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 22 g, Cholesterol 17.1 mg, Fat 0.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 195.9 mg, Sugar 1.1 g
HOW TO MAKE FRENCH BAGUETTES
I always thought you can't make real French baguettes at home, but once I tried it I realized I was wrong. Again. You're going to be fairly shocked when you realize just how simple this is. The only way to make bread this any more French is to put some butter on it!
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 15h5m
Yield 6
Number Of Ingredients 5
Steps:
- Place yeast into the bottom of a large mixing bowl and stir with water; mix in salt. Beat flour into yeast mixture with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
- Cover bowl with plastic wrap and let stand in a turned-off oven until doubled in size, 12 to 14 hours. Dough will be bubbly and very sticky.
- Place a silicone baking mat onto a baking sheet and dust generously with cornmeal.
- Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour. With well-floured hands, pat dough into a rectangle and cut into 4 equal-size pieces.
- Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 10 inches long and 1 1/2 inches around. Gently transfer to prepared baking sheet. If desired, wipe off excess cornmeal with a damp paper towel. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare 2 baking sheets to bake all 4 at once). Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape plastic lightly over the baking sheet with floured side down.
- Let loaves rise, covered, until doubled, 1 to 1 1/2 hour.
- Move oven racks to the bottom and middle positions. Preheat oven to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-safe baking dish full of water into bottom rack of the oven.
- Use a sharp kitchen shears to cut 4 or 5 angled slashes into the top of each loaf. Poke down the little sharp tips of dough left by the scissors. Spray loaves with water, using a spray bottle.
- Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.
- Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 63.8 g, Fat 0.8 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 0.1 g, Sodium 681.8 mg, Sugar 0.2 g
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