TRADITIONAL ARTISAN STYLE BAGUETTE - RUSTIC FRENCH BREAD
A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes.
Provided by BecR2400
Categories Yeast Breads
Time 32m
Yield 2 Baguettes, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
- In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
- Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
- Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
- Preheat oven to 400F degrees.
- Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
- Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
- Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
- Best eaten the same day.
Nutrition Facts : Calories 476.7, Fat 1.4, SaturatedFat 0.2, Sodium 1169, Carbohydrate 100.4, Fiber 3.9, Sugar 4.7, Protein 13.6
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
CLASSIC FRENCH BAGUETTE
This recipe produces authentic artisan French baguettes with a thin, crusty outside and a fluffy, chewy inside. This recipe creates two baguettes about 14" (36 cm) in length.
Provided by Bettie
Categories Advanced Techniques
Time 11h40m
Number Of Ingredients 8
Steps:
- Make the Poolish: The night before making your baguettes or at least 6 hours before, make the poolish. In a large mixing bowl, combine the ingredients for the poolish. Cover the bowl with plastic wrap and let it stand at room temperature for at least 6 hours, but preferably 8-10 hours.
- Combine the Dough: Add the rest of the ingredients for the baguette dough into the bowl with the poolish. Stir until well combined. It will appear as if there is not enough liquid at first, but as you work it together it will become a sticky dough. You may need to use your hands to knead it slightly to hydrate all the flour. As soon as all of the flour is hydrated and you have a shaggy dough with no dry spots, cover the bowl with a piece of plastic wrap and let it set at room temperature for 30 minutes.
- Stretch and Fold: After the dough has rested for 30 minutes, you will do a series of three stretch and folds with the dough. With the dough still in the bowl, lightly dampen your hand (this will prevent the dough from sticking) and pull on one side of the dough and stretch it up and then fold it down over the top of the dough. Rotate the bowl 90 degrees and do the same with the next side. Do this again until you have stretched all four sides of the dough up and over on itself. Cover the bowl and let it rest for 30 more minutes. Stretch and fold the dough for the second round. Cover and let rest for 30 more minutes. Stretch and fold for the third round. Cover the dough and let it rest for 30 more minutes. This is a two-hour process from when the dough is mixed to when it is ready to be shaped. Four 30 minute resting periods with three stretch and folds in between.
- Prep the Oven & Other Equipment: During the final resting period, prep your pans and your oven. Position one oven rack in the very bottom position in the oven and another rack in the middle position. Place a cast-iron skillet or another heatproof skillet on the bottom rack and a baking stone, baking steel, or a sheet pan turned upside down on the middle rack. Preheat your oven to 500F (260C). You want your oven and pans to be heating for at least an hour before the bread goes into the oven. You will also need to set up a lightly floured lint-free towel or baker's couche to let your shaped dough rise on. Additionally, prepare a pizza peel or an unrimmed baking sheet with a piece of parchment paper.
- Pre-Shape & Rest the Dough: If you have a scale, weigh the dough and divide it in two equal pieces by cutting it (do not tear it). Each piece should be about 305 grams each. You can also eyeball this if you do not have a scale. On a very lightly floured surface, press one piece of dough out into a rectangle and gently stretch the short ends out. Fold each short end into the center and press down with your fingertips to seal. Fold each long end into the center and press with your fingertips to seal, creating a seam in the dough. Set the dough aside and repeat this process with the second piece. Cover the pieces of dough with plastic wrap and let them rest for 10 minutes.
- Shape into Baguettes: With the seam side up, press the first piece of dough into a thin rectangle. Starting at the top left edge, begin folding down the dough about 1/2" (1.5 cm) and sealing it with your fingertips, working your way across the top. Repeat this process, continuing to fold down on the dough and sealing to create a tight log. Once you have a thin, tight log, turn it seam-side down. Using both hands, roll the dough on the countertop, working it into a long thin snake shape. Try to keep the dough as even as possible and work it into about a 14" (36 cm) baguette. Move the piece of dough to your prepared towel or baker's couche. Push the towel or couche up on both sides of the baguette to create folds to hold the dough's shape. Repeat this process with the second piece of dough.
- Let the Dough Rise: Cover the pieces of dough with plastic wrap and let them rest for 45-60 minutes until doubled in size.
- Transfer the Dough & Score: Place a baguette board or a small cutting board right beside one of the baguettes. Gently pull up on the towel to flip the baguette over onto the board. Move the baguette over to the parchment-lined pizza peel or unrimmed baking sheet. Gently flip the baguette onto the parchment paper, so that the seam side is down. Repeat this to move the second baguette over. Using a very sharp knife or a bread lame, cut 4-5 slashes in the top of the baguettes. The slashes should go diagonally and at a slight angle, going about 1/4" (.5 cm) deep.
- Bake: Fill a small bowl with about 2 cups of ice cubes. You want to work quickly and carefully when transferring the baguettes. Open the oven and gently slide the whole piece of parchment paper with the baguettes onto the preheated baking stone or sheet pan. Quickly pour the ice cubes into the preheated skillet and immediately shut the oven door. Turn the oven temperature down to 475F (246 C). Bake for about 25-40 minutes. It is traditional for baguettes to have a very dark crust. Check them at 25 minutes and decide if you would like a darker crust. I bake mine for 40 minutes for a dark, almost charred, crust.
- Cool: Allow the baguettes to cool before slicing. This will completely develop their flavor. Baguettes are best when eaten on the same day. However, leftover baguette can be wrapped in foil and kept at room temperature for up to 2 days.
Nutrition Facts : Calories 370 calories
HOMEMADE FRENCH BAGUETTES
Provided by Kelsey Nixon
Time 1h35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
- Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
- Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
- Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
- Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
- When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
- Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.
- Serving suggestions: ricotta cheese and acacia honey.
AUTHENTIC FRENCH BAGUETTE RECIPE WITH AN OVERNIGHT POLISH
Baguettes are arguably the most celebrated bread across the world. We know the standard of our local bakery's baguettes, yet the authentic ones from France are on another level. This baguette recipe follows the same methods used by French bakers.
Provided by busbyadmin
Categories Bread Roll
Yield 7
Number Of Ingredients 8
Steps:
- Add the fresh or instant yeast for the poolish to the water and whisk. Once the yeast is dissolved, add the flour and lightly mix to distribute for around 1 minute. Leave the biga for 12-16 hours to develop. If using active dried yeast, halve the fresh yeast amount listed. Active dried yeast will need to be activated before use. To do this warm the water for the poolish, ideally to 37-43C (100-110F). Add the yeast to the bowl, whisk and leave for 10 minutes to bloom. Next, add the flour, combine and leave for 12-16 hours.
- The next day, once the poolish has fermented: *If using active dried yeast follow this, otherwise ignore this step: Warm 15 grams of water to37-43C (100-110F) and add the active dried yeast and a pinch of sugar. Whisk and leave to bloom for 10 minutes. Decrease the 1st water addition to 420 grams. Add this yeasty mixture to replace the yeast in the autolyse: Add all the poolish, 1st water, flour and yeast to a bowl, gently mix until a fairly even structure is made. Leave to autolyse for 20-30 minutes.
- Next, add the salt and set a 5 minute timer. Then with a plastic dough scraper make sweeping movements to combine the ingredients in the bowl. Once the dough forms a mass, knead slowly on a table, using a stretching motion. Continue this until the timer beeps, by now the dough should have an even consistency. Scrap the dough back into the mixing bowl, cover with a bag and place it in the fridge. Alternatively use a dough mixer: Add the salt, with the rest of the ingredients to a dough mixer fitted with a dough hook attachment. Mix at a slow speed for 6 minutes, then fast for 6 minutes. At this point, slow the speed and add the second water. Increase the speed once the water starts to absorb and continue to mix for another 2 minutes (or until the dough is an even consistency). Skip step 4.
- After 10 minutes, take the dough out onto the table and set a 5 minute timer. Knead fast using the stretch, slap and fold technique for maximum efficiency. When the timer ends, place back in the bowl with the second water and push the dough into the water with your hand. When the dough starts to incorporate the water turn it back out onto the table and knead for another 2-3 minutes.
- Using a dough scraper, place the dough into a lightly floured bowl, cover and leave to rest for 20 minutes in the fridge.
- Remove the dough from the bowl and complete a stretch and fold or lightly knead for 30 seconds. Cover the dough in the bowl again and leave in the kitchen side for another 20 minutes.
- Repeat the stretch and fold or light knead and rest again on the kitchen surface for 20 minutes.
- Lightly flour dust the surface and place the dough on top using a plastic dough scraper. Now, using a metal dough scraper, divide into 220g pieces and lightly shape into cylinders and leave to rest on the table for 20 minutes. A 220g dough piece makes the perfect size baguette for my home oven. If you have a larger or a professional oven, consider increasing the size to make longer baguettes.
- Once relaxed, from the centre of the dough, roll out using both hands until the length of the baguette is formed. This should be about 30cm, you can taper the ends if you wish. As you shape each one, transfer onto a floured couche or tea towel. A new couche must be well floured to prevent the baguette dough sticking to them. You can always use a pastry brush to remove some of the flour before cutting.
- Once all the baguettes are shaped, cover with the couche and allow to proof for 1- 1 ½ hours. Get the oven with a baking stone preheated to 250C (480F). You can retard these authentic baguettes in the fridge overnight in the couches. Just cut and bake straight away in the morning.
- Use a long peel to remove the baguettes from the couche. Either cut and drop them in the oven one by one or transfer 3-4 to a board and then cut and slide them all into the oven on the baking stone. Cut by making 4-5 cuts through the middle, holding the knife/lame at a slight angle. Add plenty of steam as they go into the oven.
- Bake for around 20 - 25 minutes, you may wish to drop the heat to 240C (465F) but my oven isn't powerful enough to get to that temperature quickly anyway so I don't bother. If the baguettes are looking pale, consider using the top heat function near the end of baking to help caramelise the crusts.
- Remove from the oven using a peel and allow to cool.
Nutrition Facts : Calories 511
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
BAGUETTE
Make and share this Baguette recipe from Food.com.
Provided by Lubie
Categories Yeast Breads
Time 32m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl, sprinkle yeast and sugar over warm water and let stand until foamy (about 5 minutes) With wooden spoon, stir in 2 cups flour until combined.
- Stir in salt and 2 cups remaining flour until mixture forms a stiff dough.
- On a lightly floured surface, knead dough with lightly floured hands (8 minutes or until smooth and elastic), kneading in enough of remaining 1/2 cup flour to keep dough from sticking.
- Transfer dough to a lightly oiled deep bowl covered with plastic wrap until doubled in bulk (about 1 1/2 hrs.) Preheat oven to 400 F.
- Punch down dough and form into a long slender loaf.
- (21 inches long and 3 inches wide) Put loaf diagonally on a lightly greased large or 17" x 14" baking sheet and let rise uncovered for about 30 minutes.
- Baguette may be made up to this point 4 hours ahead and chilled.
- Make 3-4 diagnal slashes on loaf with sharp knife and lightly brush top with cool water.
- Bake loaf on middle rack 30 minutes or until golden and transfer to rack to cool.
Nutrition Facts : Calories 308, Fat 0.8, SaturatedFat 0.1, Sodium 972.1, Carbohydrate 64.5, Fiber 2.4, Sugar 0.9, Protein 8.9
THE FRENCH BAGUETTES RECIPE BY ÉRIC KAYSER
Here is the French baguette tradition recipe by Éric Kayser.
Provided by Leonce Chenal
Categories Side Dish
Time 5h3m
Number Of Ingredients 9
Steps:
- Day 1: Mix 20g of rye flour with 5g of honey and 20g of water. Mix until there should be no flour left in the bottom of the glass. Let rest and cover with a clean kitchen cloth at room temperature for 24 hours.
- Day 2: Add 40g of rye flour, 40g of water, 5g of honey to your preparation. Mix well until there is no residue of flour on the bottom of the glass. Let rest and cover with a clean kitchen cloth at room temperature for 24 hours.
- Day 3: Add 80g of rye flour and 80g of water to your preparation. Mix until there should be no flour left in the bottom of the glass. Let rest and cover with a clean kitchen cloth at room temperature for 24 hours.
- Day 4: Add 100g of wheat flour (Type 65) and 100g of water to your preparation. Here is a levain starter ready to be used.
- Knead the 500g of flour with the 330g of water for a few minutes (about 4 minutes at slow speed). Let it rise at room temperature and under a kitchen towel for about 1 hour.
- Add the 4g of fresh baker's yeast, the 9g of salt, and the 100g of levain starter. Then, knead for 6 to 7 minutes.
- Place the dough on a kitchen towel. Take its temperature, it must be around 23/24°C (73/75°F) to have a good fermentation. Let the dough rise for 1 hour. Then, cut the dough in three, and shape the bread into round loaves. Leave them rest for 30 minutes.
- Put a little bit of flour on your kitchen worktops, just under the round loaf. Press on it but without degassing too much. Stretch the dough a little bit, roll it up and roll it out into a baguette shape. Put it on a kitchen cloth. Fold the kitchen cloth over so the dough does not touch each other and place another dough on top and so on. Let the dough rise for about 2 hours.
- Just before baking the bread, put water in the oven to create water vapor so you can rise the dough longer. Bake the bread for 22/23 min at 250°C/482°F (th.8-9).
MARIANNE BAGUETTE - TRADITIONAL RUSTIC FRENCH BREAD
A traditional style baguette de Campagne - rustic French bread, which is easy to make and has lots of body - it is NOT like the usual light, supermarket produced baguettes of today. This bread can be started off in a bread machine if you wish. Marianne is the national symbol of France; she personifies Liberty, Reason & the Triumph of the Republic. She appears on stamps, government forms, town halls, law courts and the former French franc coins & banknotes; she even appears on high quality Label Rouge Baguettes and Pain!! Therefore, I have called this homemade French Bread/Baguette recipe after her.....it seems only right and proper!
Provided by French Tart
Categories Yeast Breads
Time 1h30m
Yield 2 Baguettes, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the ingredients into the bread machine. Set to the dough programme and start. Grease a large baking tray & Pre-heat oven to 220C/400°F.
- Once the dough is ready, turn it out onto a floured surface and punch it down to deflate it. Shape dough into two long "baguette" shaped loaves and place on the baking sheet. Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size.
- Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls).
- Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes.
- Bake for 15 minutes then reduce temperature to 190C/375F and bake for a further 10 - 15 minutes. (If they start browning too quickly, cover loosely with foil on top.).
- Transfer to wire rack to cool.
- Eat immediately.
BAGUETTE
Make and share this Baguette recipe from Food.com.
Provided by tejas
Categories Yeast Breads
Time 2h
Yield 2 Loaves, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a stand mixer, add all ingredients together and mix on lowest speed for 3 minutes with a dough hook. Increase speed to medium and continue to mix for 4 minutes.
- Place dough in a bowl (floured to prevent the dough from sticking) covered with plastic wrap and allow to proof (preferably in a warmer area) for 30 minutes.
- Remove the dough from the bowl and place on a floured surface. Form a rectangular shape with the dough and then fold it once, turn it 90 degrees, fold it again, turn it 90 degrees again, and fold it a third time. Place it back in the floured bowl and cover for 30 minutes. Preheat oven to 485 degrees and place a pan of water on the lower rack.
- Remove the dough from the bowl and repeat the instructions from the previous step. Return the dough to the bowl and allow it to rest for 15 minutes.
- Place the dough on a floured surface and split it in two pieces (about 400 g each). Roll the dough into the shape of a baguette and place on a sheet pan. With a knife, make one full length slit or several diagonal slits across the top of the dough to allow steam to escape.
- Place the two loaves in the oven and bake for 15 minutes.
- Remove the pan of water from the oven and let the bread continue to cook for another 15 minutes to allow the crust to brown.
- Remove the bread from the oven, slice, and enjoy.
Nutrition Facts : Calories 520.5, Fat 1.5, SaturatedFat 0.2, Sodium 974.9, Carbohydrate 108.8, Fiber 4.2, Sugar 0.4, Protein 15.2
More about "authentic artisan baguettes food"
ARTISAN FRENCH BREAD RECIPE - MERRYBOOSTERS
From merryboosters.com
5/5 (2)Category BreakfastCuisine FrenchTotal Time 24 hrs 33 mins
- In to a large bowl,add all the dry ingredients and give it a good whisk to make sure everything is well combined.Pour water and mix them together.Make sure there are no dry patches in the dough.
- Cover the dough with aplastic film and keep it in a warm environment for 2 hours or until the dough get doubled in size.Keep it in the refrigerator.
- Take the french bread dough, out of refrigerator and divide the dough (The total weight of the dough will be approximately1200 g)The dough is sufficient to make 5 baguettes of 250 g each.Make round dough balls out of each by pulling the edges into the center. Cover with a damp cloth and let it rest for 45 minutes.
- Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand.With the seam side down, cup your fingers and gently roll the dough into a log (size matching your pan).
CLASSIC FRENCH BAGUETTE RECIPE - UNCUT RECIPES
From uncutrecipes.com
Servings 4Calories 150 per servingTotal Time 5 hrs
- - Place the Flour, Salt, Yeast, Olive Oil ( if used ) in a mixer with a dough hook attached and start mixing.
- - Oil the Dough outside ( is Oil is used, otherwise, flower it ) and place it in a bowl. Cover it with a tower and allow it do grow for about 2.5 Hours.04 - Stretch and fold the Dough few times and then roll it to a Baguette Shape. 05 - Place on a tray, cover and leave it to doubled in size for about 2 hours. 06 - Preheat the oven to 220C / 425F. 07 - Splash some water on the walls of the oven to create some steam ( this will help form the crust ). 08 - Right before baking, slash the top of each baguette three times. 09 - Bake the baguettes for 30 minutes. 10 - Lower the temperature to 200C / 400F and cook for 10 more minutes or until golden.
CLASSIC FRENCH BAGUETTE RECIPE: LEARN HOW TO MAKE ...
From masterclass.com
2.5/5 (26)Category SideCuisine FrenchTotal Time 9 hrs 40 mins
- Make the poolish. Make the polish at least six hours and up to three days before you plan to bake. In a large bowl, combine flour, warm water, and yeast, and let stand at room temperature, covered with a clean kitchen towel or plastic wrap, 6 to 10 hours. Remove poolish from the refrigerator to let it come to room temperature, about one hour, before you start baking.
- In a large bowl or the bowl of a stand mixer, combine 1 cup poolish, the flours, salt, yeast, and water, and stir with a spoon or the paddle attachment of a mixer on low speed until a ball forms. The dough should be soft, not sticky. Add a little more flour or water if needed.
- Transfer dough ball to a floured counter, and knead until dough passes the windowpane test, about 10 minutes by hand or six minutes on medium speed in a stand mixer fitted with a dough hook. (If you have an instant-read thermometer, the temperature of the dough should be 77–81°F.)
- Transfer kneaded dough to a large, lightly oiled bowl, and roll to coat with oil. Cover with a clean kitchen towel or plastic wrap and let rest at room temperature until the dough nearly doubles in size, about two hours.
ARTISAN FRENCH BREAD BAGUETTE RECIPE - ANYBODY CAN BAKE
From anybodycanbake.com
4.5/5 (2)Category Main CourseCuisine FrenchTotal Time 12 hrs 55 mins
- In a bowl take 20 ml lukewarm water. Add sugar and yeast to it. Dissolve it and keep it aside until it froths.
- In a large mixing bowl, add flour, salt and activated yeast. Now add 200 ml water and gently mix it for 5 minutes to make a slightly sticky rough dough.
- Place this dough in a slightly greased box and cover it with cling wrap. Refrigerate the dough overnight (Approximately for 10 hrs).
- Take out the dough and gently press it to form a rectangle. Don’t punch the dough, handle it gently so you can keep as much air in the dough as possible. Now fold each side towards the middle, like an envelope. Again cover the dough with cling wrap and keep it aside for 45 minutes. For reference check the video above.
CLASSIC BAGUETTES - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (434)Total Time 19 hrs 50 minsServings 3Calories 60 per serving
- To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly., To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl., Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy., Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces., Roun
- With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end., Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy ("marshmallow-y" is the term we use in our baking school). The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F)., Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack.
EASY FRENCH BAGUETTE RECIPE FOR BEGINNERS - THE SEASONED MOM
From theseasonedmom.com
Reviews 2Category BreadCuisine FrenchTotal Time 2 hrs 5 mins
- Combine yeast, ½ cup of warm water, and sugar in a small bowl. Let rest for 5-10 minutes to activate the yeast. It should look a little bit foamy.
- In the large bowl of a stand mixer, whisk together flour and salt. Add the yeast mixture. Gradually (not all at once) add remaining ¾ cup of warm water and mix (or stir by hand with a wooden spoon) until a soft dough comes together in a ball. You might not need all of the water. If the dough is too sticky, you can add a bit more flour. It shouldn’t be sticking to the sides of the bowl.
- Once the dough comes together in a ball, knead with a dough hook or by hand until smooth and elastic – about 4-6 minutes. If the dough is sticking to the bowl or to your hands, add extra flour (one tablespoon at a time).
- Transfer the dough to a greased bowl. Turn to coat the dough with grease on all sides. Cover and let rest in a warm place until doubled in size, about 45 minutes.
HOW TO MAKE A FRENCH BAGUETTE AT HOME LIKE A PROFESSIONAL ...
From tasteofhome.com
- Measure precisely. Carefully measure your dry ingredients and add them to the bowl of a stand mixer fitted with a hook attachment. For best results, we recommend using a food scale to accurately measure your ingredients by weight.
- Add water. Add the warm water to the dry ingredients and begin mixing on your mixer’s lowest speed for 1 to 2 minutes. Once the dough begins to come together, increase to your mixer’s second speed and knead the dough for 6 to 8 minutes.
- First rise. While the dough mixes, oil a large, square plastic container (2 to 4 quarts) with 1 tablespoon of olive oil. Add the dough to the container and cover with plastic.
- Divide the dough. Meanwhile, dust a work surface with flour and position a lightly dusted baking couche (or large linen tea towel) beside your main work area.
- Shape. Next, carefully stretch each of the four dough pieces gently with your fingers, so they’re about 8 inches long and 4 inches wide. Fold the longer ends of the dough toward the center, sealing the seam with the flat of your hand.
- Second rise. Transfer one baguette to the edge of your prepared baking couche. Pleat the couche so a ridge of fabric rests alongside the baguette.
- Prep the oven. With your oven rack in the middle position, add a large baking stone to the cold oven. Place a shallow roasting pan under the oven rack and begin to preheat your oven to 475°F.
- Score. When the baguettes have fully risen, transfer them from the couche to a baking sheet lined with parchment paper. For best results, tip the baguettes from the couche to the baking sheets rather than lifting them with your hands, which can cause them to deflate.
- Bake. Transfer the baguettes to the preheated oven, carefully sliding the baguettes and parchment onto the hot baking stone. Next, quickly fill the roasting tray with water to create steam and close the oven door.
18 FACTS ABOUT BAGUETTES - JOURNEY TO FRANCE
From journeytofrance.com
- Baguette means stick, wand, or baton. The word “baguette,” coined in the early 18th century, means “stick,” “wand,” or ” baton.” It was derived from Italian bacchetto, diminutive of bacchio, which came from Latin baculum that translates to “staff.”
- Baguette is an Austrian invention, not French. One of the most interesting facts about baguette is that it is said to have been imported to France from Vienna.
- There’s a yearly competition for baguette making. In April 1944, Le Grand Prix de la Baguette was started in France. It was a competition to determine who made the best baguettes.
- Not all long loaves are baguettes. The rugby ball-shaped loaf is a bâtard, literally meaning “bastard.” It’s called a “torpedo loaf” in English.
- Baguettes dry up faster than most types of bread. Baguettes are rock-hard the next day as they go stale when they lose their moisture. Because they are almost fat-free, baguettes dry up much faster than bread that contains oil or butter which allows for moisture to stay trapped in longer.
- There are two types of baguette. The standard baguettes are called baguettes ordinaires. They are baked with baker’s yeast. The artisan-style loaves, on the other hand, are often made with pre-fermented flour which increases flavor complexity and other characteristics and may include whole-wheat flour or rye and other grains.
- Baguette is also a staple food in Vietnam. There is also a Vietnamese variation of baguette. It’s called bánh mì, which literally means “bread” in Vietnamese.
- There’s a law on how to make this bread. In 1993, the French government passed a law called the Décret Pain, or the French bread law. This law states that traditional baguettes have to be made with just four ingredients: wheat flour, water, salt, and yeast.
- There are different names for baguettes depending on the size. A thinner loaf is called a ficelle, after the French word meaning “string.” There’s also that short baguette that is sometimes called a baton.
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