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
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
BAGUETTES (FRENCH BREAD)
Make fresh, French bread at home with this simple recipe - an overnight starter called a poolish gives a golden crust and chewy middle.
Provided by Jane Hornby
Categories Side dish
Time 50m
Yield Makes 3 40cm baguettes
Number Of Ingredients 7
Steps:
- To make the poolish, mix the flour and yeast in a medium, deep bowl. Add 200ml room temperature water and stir to a very thick batter. Cover with cling film then chill overnight, after which time the batter will have doubled in size.
- The next day, combine the flours, remaining yeast and the salt in a large mixing bowl. Add another 250ml water to the poolish, then pour into the flours and mix to make a very wet, sloppy dough. Let this sit for 20 mins, which helps the dough to come together more quickly as you knead.
- After 20 mins, the dough will still be wet - possibly much wetter than you're used to, but this is important for a delicious loaf. Either knead by hand for 10 mins (see tip on kneading a very wet dough, below), or in a mixer with a dough hook for 5-8 mins, until the dough firms up and becomes smooth and elastic. It will still feel sticky but have shape and spring.
- Dust a clean patch of worktop and the dough with a little more flour, then fold the dough inwards on itself to make a ball. It will be dry to touch on the outside, but pleasingly wobbly and alive within. Transfer to a lightly floured large bowl, cover with a clean teatowel and let rise for 1½ hours in a warm, draft-free place until doubled in size.
- Dust a heavy teatowel or baker's cloth with plenty of flour, and put it onto onto a large kitchen tray or board. Shape three long, baguette-width ridges in the cloth. Turn the dough onto a floured worktop, then flour the sticky side lightly. Cut into 3 equal pieces using a large knife. Do not knead the dough or 'knock it back'.
- Working one at a time, press each piece of dough into a rough oval about 25cm long and 20cm deep. Fold one of the long sides to the middle and press it down well with your fingers. Fold in the other long edge in the same way, and press well again to make a long strip of dough with a groove down the centre. Now fold the dough over itself lengthways into a sausage, pressing the two sides together well in a tight seam against the worktop. Roll very lightly under your palms to seal and make the ends a little pointy. The loaf will be about 40cm long.
- Place the dough seam-side down in your prepared cloth, then repeat. Dust all the loaves with a little flour, cover with a clean teatowel and leave at room temperature for 1 hour, or until almost doubled in size.
- Heat oven to 240C/220C fan/gas 9. Put a roasting tin on a shelf towards the bottom of the oven, plus set a shelf in the top third. Scatter semolina or more flour over one or two large baking trays. Carefully roll or lift the breads onto the trays, leaving space for them to grow. If they stretch or go wonky don't worry, just pat them back carefully into place.
- With a very sharp craft knife or blade, slash the loaves diagonally 5 or 6 times, cutting 1-2cm in. Bake one tray at a time, adding 100ml water to the hot roasting tin and closing the oven door as quickly as you can. Bake for 20 mins or until dark golden, risen and crisp. Cool on racks and enjoy same day, or warmed in a hot oven for a few mins next morning.
Nutrition Facts : Calories 765 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 155 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
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
FRENCH BAGUETTE
This receipe is simple, yeast, water, flour and salt. The key to the crustiness is to brush the bread with water just before it is placed in the oven. I brush the baguette lightly with salted butter just after baking; it adds a little something
Provided by Deantini
Categories Yeast Breads
Time 1h40m
Yield 3 baguettes, 10 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 116, Fat 0.5, SaturatedFat 0.1, Sodium 234.8, Carbohydrate 23.8, Fiber 1.4, Sugar 0.1, Protein 4
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).
3 CLASSIC FRENCH BAGUETTE SANDWICHES
Bring a little "oh la la" to lunch with these easy, essential recipes for classic French sandwiches on a baguette.
Provided by Unpeeled
Categories lunch
Number Of Ingredients 27
Steps:
- Slice the baguette in half lengthwise, almost all the way through, and open.
- Slather both sides with the butter. Layer with the ham and cheese. Close, press, and divide into two or three sandwiches.
- Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with olive oil.
- Slice the tomato slices in half, so they are in half moons. Slice the goat cheese into thin rounds, then slice them in half into half moons.
- If using, layer arugula, then ham onto the bottom of the sandwich. Then add alternating slices of tomato and goat cheese along the length of the sandwich.
- Sprinkle with herbes de Provence. Close the baguette, press, and divide into halves or thirds.
- Make the Vinaigrette: In a medium-sized mixing bowl, combine the parsley, vinegar, Dijon, salt, pepper, anchovies, shallot, and 2 tablespoons of olive oil. Whisk until emulsified.
- Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with the remaining 2 tablespoons of olive oil.
- To the vinaigrette, add the tuna, bell pepper, haricots verts, and arugula. Stir to mix well. The tuna will break apart somewhat.
- Spread the tuna mixture along the bottom half of the baguette. Layer the sliced hard-boiled egg and olives atop the tuna mixture.
- Sprinkle with herbes de Provence. Close the baguette, press hard, and let rest for 2 to 24 hours, preferably weighted down. Tip: Suggestions for weighing down the pan bagnat: the bottom of a cast-iron skillet, or sheet pan with heavy cookbooks on it. Slice into halves or thirds, and serve. Note: If the sandwich will rest for more than two hours, wrap it in plastic wrap and refrigerate. Before serving, allow to return to near room temperature.
FRENCH BAGUETTES
Provided by The Food Nanny
Yield 2
Number Of Ingredients 6
Steps:
- In a small bow, combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar. Stir just to combine and cover with plastic wrap or a plate. Let the mixture stand about 5 minutes or until bubble or foamy.
- In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture. Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Kamut flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.
- Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (available at kitchen stores) and place the loaves in the pan. Score the loaves down the middle (make a shallow cut- see the photo on page 217) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
- Meanwhile, preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create stream (see the beginning of the chapter) Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.
Nutrition Facts : ServingSize 2 Baguettes
THE BAGUETTE
Provided by Food Network
Categories side-dish
Time 7h10m
Yield 3 14 inch long loaves
Number Of Ingredients 6
Steps:
- Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.)
- Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient. Place the dough in a lightly oiled bowl, turn it in the bowl to coat with oil, and cover it with plastic wrap. Let rise at room temperature ( 75 to 77 degrees F) for 1 1/2 to 2 hours, or until nearly doubled in volume.
- Gently deflate the dough and fold it over itself in the bowl. Reshape it into a ball and cover with plastic wrap. Let it rise for 1 1/4 hours or until it has nearly doubled again. Gently deflate the dough again, reshape into a round, cover, and let rise for about 1 hour. Place the dough on a very lightly floured surface and divide it into 3 equal pieces (about 10 ounces each). Gently stretch one piece into a rectangle, leaving some large bubbles in the dough. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Set aside on the work surface to relax before elongating it, and repeat the shaping process with remaining pieces of dough.
- Now elongate each baguette, starting with the first one you shaped, by rolling it back and forth on the work surface. Begin with both hands over the center of the loaf and work them out to the ends until the loaf reaches the desired length. (Don't get carried away, or the baguettes won't fit in your oven!) Place the finished loaves on a peel or upside down baking sheet lined with parchment paper and generously sprinkled with cornmeal or on a baguette pan. Cover the loaves with well oiled plastic or a floured cloth and let rise for 30 to 40 minutes until the loaves are slightly plump but still not doubled in volume. The final rise is short, because you want the baguettes to be slightly under proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts.
- Thirty minutes before baking, preheat the oven to 500 degrees F. Place a baking stone in the oven to preheat, and place an empty water pan directly under the stone. Use a very sharp razor blade or lame to make 3 to 5 slashes, depending on the length of your loaves, on the top of each baguette. The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30 degree angle to the loaf so that the cuts pop open in the oven. Be careful not to press down too hard, or you may deflate the loaves. Using a plant sprayer, mist the loaves.
- Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven. Pour 1 cup of very hot water into the water pan and quickly close the oven door. After 1 minute, mist the loaves and oven walls 6 to 8 times and close the door. After 2 more minutes, spray the loaves and the oven walls again.
- Bake for 12 minutes, then lower the oven temperature to 400 degrees F and bake for 25 to 30 minutes longer until the loaves are golden brown and crisp. Move them to a rack to cool.
- Enjoy your baguettes still slightly warm with some soft, ripe French cheese and a glass of wine.
- Note: If cake flour is not available, you can use the same amount of unbleached allpurpose flour, but cake flour will give the baguette a lighter texture.
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.
More about "baguettes food"
FRENCH BAGUETTE | BREAD RECIPE | SBS FOOD
From sbs.com.au
3.4/5 (112)Servings 3Cuisine French
BAGUETTE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Flour, water, yeast, saltVariations Bánh mìPlace of origin FranceAlternative names French stick
EASY BAGUETTE (STANGENBROT) BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 74Calories 386 per servingCategory Side Dish, Bread
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.
SOURDOUGH BAGUETTES RECIPE - SUPER SIMPLE AND DELICIOUS ...
From foodgeek.dk
5/5 (1)Calories 858 per servingCategory Dinner, Lunch
- When you want to bake, heat your oven to 230°Celsius/450°Fahrenheit/Gasmark 8. I didn’t use fan assist or convection, but you can.
PAUL HOLLYWOOD'S BAGUETTES RECIPE | FRENCH RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 8 mins
- Lightly oil a 2¼ liter (4 pints) square plastic container with olive oil. (It’s important to.
- Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed.
- Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size.
- Carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. (This helps to create the irregular, airy texture of a really good baguette.)
- Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with the join running along the length of the base.
- out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30cm (12 in) long.
- Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each.
- Preheat the oven to 464F and put a roasting tray in the bottom of the oven to heat up.
CREATIVE RECIPE IDEAS USING A SINGLE FRENCH BAGUETTE - FORKLY
From forkly.com
Estimated Reading Time 10 mins
- Feta Spinach Stuffed French Bread. Spinach dip often makes the appetizer menu at many restaurants and its quite often a crowd favorite. But what if you could make said amazing spinach dip all in the well of a fresh loaf of french bread?
- Easy Overnight Blueberry French Toast. What do you think of when you hear french toast? Did a piece of bread layered in egg, fried then covered in syrup come to mind?
- French Onion Soup. French onion soup is a timeless classic. This recipe combines all the savory flavors of french onion soup but with easy methods so you can make it in your own home.
- Egg Bacon Baguette Breakfast. Let’s get back to how French baguettes can enhance your breakfast game. This is a fast and easy, 3 ingredient breakfast recipe that you’ll want to make regularly.
- Steak Sandwiches With Caramelized Onions and Provolone Cheese. If steak dinners win your heart, or you have a steak lover in your house these stellar sandwiches will make a great meal.
- Leek Salad With Salmon On French Baguette. Crostini’s can make a great appetizer or can even serve as a light meal. This easy recipe will surely impress whomever you serve them to.
- Artichoke Dip Stuffed Bread. If you love spinach dip you probably love artichoke dip. It’s another great appetizer that is quite frequently offered at restaurants.
- Easy Tomato Bruschetta With Balsamic Glaze. French baguettes make for great bruschetta recipes too! Bruschetta is another delicious bite that makes for a great appetizer or a light meal.
- Buffalo Chicken French Loaf. If spicy foods are what you crave you’ll love this recipe! Buffalo chicken all smothered on top of a crunchy French baguette, sounds enticing!
- Shrimp Roll With Lemon Basil Aioli. Shrimp rolls may not be as popularly known as lobster rolls but they definitely shouldn’t be forgotten about. These delicious sandwiches are great to bring to potlucks and can easily be made ahead of time.
BAGUETTE RECIPE | MYRECIPES
From myrecipes.com
5/5 (16)Calories 53 per servingServings 12
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover and let stand 15 minutes. Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
- Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place (85°), 40 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into 12-inch rope, slightly tapered at ends. Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size.
- Uncover the dough. Cut 3 (1/4-inch-deep) diagonal slits across top of each loaf. Bake at 450° for 20 minutes or until browned on bottom and sounds hollow when tapped.
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.
10 WAYS TO EAT A BAGUETTE - THE JOURNAL
From queensjournal.ca
- Bruschetta: A traditional Italian appetizer of tomato, garlic, olive oil and basil served atop toasted baguette. Serve with a classic Caesar salad for an impressive yet simple summer meal.
- French Toast: A Sunday morning brunch classic, mix it up with cinnamon, banana or warmed apple. Recipe.
- Classic Grilled Cheese: Easy to make with very few ingredients, a baguette will add a bite-sized twist to a classic childhood favourite. Recipe.
- Served as a side with olive oil and balsamic vinegar to dip: If you’re feeling a little European, this adds culinary flare to any pasta dinner.
- Garlic Bread: This adds flavor and acts as a nice appetizer for any meal and compliments a simple soup or salad, turning it into a more hearty meal.
- Toasted Bread with Chocolate (or Nutella): So simple yet so delicious! Pair it with a coffee or tea for a perfect dessert or study snack. Recipe.
- Avocado BLT: Surprisingly easy to make and really tasty, it’s also a perfectly balanced meal! Recipe.
- Croutons: a perfect use for bread that is a few days old. All you need is some seasoning of your choice, olive oil to coat the bread and help it toast, and an oven!
- Open-faced Brie (or cheddar if you’re on a budget), apple and arugula sandwich: Breakfast, lunch or dinner. ‘ Nuff said. Recipe.
- DIY Melba Toast: When bread is a few days old and a little too tough for a sandwich, cut the baguette into thin slices and brush with some olive oil and a herb of choice (basil or rosemary work well).
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Estimated Reading Time 3 mins
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