French Baguette Food Processor

HOW TO MAKE FRENCH BAGUETTES

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.

FOOD PROCESSOR FRENCH BREAD

Steps:

• Grease baguette pans for two loaves or cookie sheet if making rolls.
• Combine 1/2 cup cup water,1 1/2 Tbls yeast,1 teaspoon sugar;in food processor bowl, let sit 5 minutes to proof.
• Add 3 1/4 cups flour, 1 1/2 tsp salt, 1 teaspoon sugar, process for 30 secs.
• Slowly add 1 cup of water with the processor running, once dough comes together process mix for 1 minute.
• Check dough, it will be slightly moist and sticky, add extra flour if needed and process for 30 seconds.
• For loaves, divide dough in half and shape into 2- 11"-12" loaves( I usually hold it and squeeze gently starting in the middle and working towards the ends, letting it hang from my hands). Place on pan, and cut or snip 4 diagonal slashes into top of the loaf.
• For rolls pinch off dough and form 24 balls place on cookie sheet. Snip a small slash into the top of each roll.
• Set loaves or rolls in a warm spot to rise, rise for 40 - 60 minurtes for loaves, 30- 40 minutes for rolls, depending how warm your room is.
• As soon as you set you bread to rise, Preheat oven to 450 degrees, after 20 minutes place a shallow pan of warm water on the lower rack of you oven.
• Bake for 10 minutes, lower temperature to 400 degrees bake 15 minutes more, check rolls at 10 minutes.
• With the oven I have now, I have to remove the loaves from the pan turn them over and bake for 5 minutes more to get the bottom crusty, you may have to also.

FRENCH BREAD

Steps:

• Pulse flour, salt, and vinegar in a food processor to combine.
• Stir together yeast and 1/3 cup water in a small bowl until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) With motor running, pour yeast mixture and remaining 1 1/3 cups warm water into flour mixture in processor, blending until dough forms a ball and pulls away from side of processor bowl, about 1 minute.
• Cover processor feed tube and let dough rise until it fills bowl, about 1 hour. Pulse several times to deflate dough.
• Generously oil bread pans with olive oil.
• Turn out dough onto a work surface and divide in half (dough will be very soft). Press 1 half into a 10- by 8-inch rectangle and fold in the 2 short outer sides to meet in the middle, pinching edges together. Turn over (seam side down), then roll and stretch into a 15-inch-long irregular loaf. Put loaf, seam side up, in bread pan and turn to coat with oil, leaving loaf seam side down.
• Repeat procedure with remaining dough. Let loaves rise, uncovered, in a warm draft-free place 30 minutes.
• Put oven rack in upper third of oven, then put a large roasting pan with 1 inch of water in it on bottom of gas oven or on lowest rack of electric oven. Preheat oven to 450°F.
• Make 3 shallow diagonal slashes down length of each loaf with razor. Bake loaves 30 minutes, then carefully remove pan of water from oven. Remove bread from pans and turn upside down on upper oven rack, then bake until golden and crusty all over, about 5 minutes more. Cool loaves on a rack.

FRENCH BAGUETTE (FOOD PROCESSOR)

Steps:

• Place warm water in the food processor. Stir in the sugar and yeast. Let stand for 5 minutes. Process for 5 seconds.
• Add 1 cup flour and process 5 seconds. Add salt and rest of the flour and process until it form a ball. Then process for 40 seconds.
• Remove the dough from the food processor. Pour 1/2 tsp of olive oil in a bowl and with a paper towel coat the bowl with the oil. Place the dough in the bowl, covering it with some of the oil. Cover with a clean dish towel and allow to it to rise for about 1 hour or until doubled.
• Punch down and shape into a baguette. Make 4 slashes in the dough.
• Preheat oven to 425. Add a pan of water in the bottom of the oven.
• Bake for 15 minutes, spraying it with water 4 times during the cooking time. Reduce oven to 350 and bake another 20 minutes or until golden.
• Option: Brush with an egg glaze for a shiny loaf before baking.