Everyday French Breakfast Baguette And Jam With Chocolate Milk Recipes

EVERYDAY FRENCH BREAKFAST- BAGUETTE AND JAM WITH CHOCOLATE MILK

Steps:

• If possible, buy a french stick that is part-baked so you can bake it at home for that truly fresh texture.
• Cut the french stick in half vertically, then halve each part horizontally.
• Spread a thin layer of butter over each piece of bread, then top with strawberry jam.
• Serve with a glass of chocolate milk, or if you want to have a really authentic breakfast, pour the chocolate milk into a bowl and dunk the bread and jam before savouring each bite!

CRISPY FRENCH BAGUETTES (LEVAIN BAKERY)

Steps:

• In bowl of a stand mixer, whisk together yeast and warm water until creamy. Using dough hook, add the flour and salt. With the mixer on low speed, slowly add the cool water. Mix until a smooth, elastic dough forms, 5 to 8 minutes. Remove the dough hook, cover the bowl with plastic wrap and let the dough rise in the refrigerator for 8 to 24 hours.
• Grease a double baguette pan and lightly sprinkle with cornmeal. Divide the dough into two 12-by-6-inch rectangles. Form the dough into baguettes. Transfer baguettes to the prepared pan, laying each seam-side down. Cover with plastic wrap and let proof overnight in the refrigerator.
• When the dough has proofed completely (see Chef Tip: The Poke Test), preheat the oven to 375°F Lightly flour the top of each baguette. With a razor blade or very sharp paring knife, score the top of each baguette lengthwise 3 to 4 times. Place the pan in the center of the oven and bake until crusty and golden, about 30 minutes.
• Chef's Tip for Mixing Dough: When first combining water and flour, it is essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water.
• Chef's Tip for The Poke Test: Poke the refrigerated dough with a finger. If the indentation holds, you're ready to bake. If dough bounces back, let it sit in a warm spot until it passes the test.
• Chef's Tip for Forming Baguettes: Divide the dough into two rectangles. Fold the long edge of one rectangle over to meet the other edge and pinch the seam to seal. Roll up into a log, flatten, fold, and pinch again. Continue 2 or 3 times more until you have a baguette long enough to fit your pan. Repeat with the remaining dough.

FRENCH BAGUETTES

Steps:

• In a small bowl dissolve yeast in 1/2 cup warm water.
• Stir with a fork.
• Set aside for 10 minutes.
• Combine the flour and salt.
• Add the yeast mixture, and stir in the remaining 1 1/2 cups water.
• Mix the dough until it is sticky enough to knead.
• On a lightly floured board, knead for 6 to 10 minutes; the dough should be sticky and smooth.
• Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about 1 hour.
• Punch down the dough and divide into 4 pieces.
• Roll each into a ball and shape into a baguette.
• Transfer the loaves to a lightly greased baking sheet or baguette pan and let rise until nearly doubled.
• (I use 2 baking sheets, with 3 smaller loaves per sheet).
• Preheat the oven to 450 degrees.
• Brush the baguettes with the egg-water mixture.
• Score the loaves diagonally across the top with a sharp knife.
• Pour 2 cups of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture.
• Bake the baguettes for 15 minutes, and then lower the temperature to 400 degrees and bake for 5 to 10 minutes more, until golden brown.
• Remove from the oven and cool on a rack before slicing.
• Occasionally I burn the bottom of the bread, in which case I scrape it off with a sharp serrated knife and it remains my secret!

FRENCH BAGUETTE

Steps:

• In a big mixing bowl pour water and add yeast. Let stand for 5 min.
• Mix yeast and water until all yeast is disolved.
• Add salt.
• Add flour a bit at a time. When dough becomes to heavy to stir, move to table and knead dough as long as you like. The consistency of the dough should not be sticky and should not be too dry. Once you can 'play ball' from hand to hand with the dough it should be fine.
• Let rise for 30 min in warm place, cover with tea towel.
• Preheat oven to 375.
• Punch dough back down and form into 3-4 long baguettes.
• Let rise for 15 min, cover with tea towel.
• Slit the baguette with sharp knice diagonally accross every 2-3 inches.
• Brush with water (I wet a papertowel and run it quickly along the baguettes).
• Bake for approx 25 min or until bread turns golden.
• Brush with salted butter/becel while baguette is still warm.