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
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
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 BAGUETTES
Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the case of breakfast, the perfect foundation.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 4
Number Of Ingredients 3
Steps:
- Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal.
- Using your palms, roll the dough on a lightly floured work surface until it's about 16 inches long, rolling more firmly at the ends to create a tapered effect.
- Place loaves, seam side down, on a generously floured linen towel or a parchment-lined baking sheet. Fold towel between the loaves to prevent sticking. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until loaves have almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.
- Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently turn baguettes onto a parchment-lined baking sheet. Before baking, use a lame or razor blade to make 3 slashes on top of each baguette. Pour 1/2 cup hot water into skillet in oven. Slide bread and parchment onto baking stone.
- Immediately reduce oven to 450 degrees. Bake until baguettes are deep golden brown, sound hollow when bottoms are thumped, and interiors register 205 degrees on an instant-read thermometer, 25 to 30 minutes. Let cool on wire racks. Baguettes are best the day you make them, but they can be wrapped in parchment and then foil, and stored at room temperature overnight (or frozen for up to 1 month; thaw at room temperature before 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
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
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
Not sure where I got this recipe but this recipe is super easy and super tasty!
Provided by Stephanie Morris
Categories Other Breads
Time 40m
Number Of Ingredients 7
Steps:
- 1. Put 1 cup water, flour, sugar, salt and yeast into bread machine. Select dough cycle and press start
- 2. When cycle has completed place dough in a greased bowl, turning to coat all sides. Cover, let rise in a warm place for about 30 minutes or until doubled. Dough is ready if indentation remains when touched.
- 3. Punch down dough. On lightly floured board, roll into a 16 x 12 rectangle. Cut doughh in half creating two 8 X 12 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 ends. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 or 3 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.
- 4. Preheat oven to 375F. Mix egg yolk with 1 tablespoon water, brush over tops of loaves. Bake for 20 to 25 minutes in the preheated oven or until brown.
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.
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).
FRENCH BAGUETTES
Make and share this French Baguettes recipe from Food.com.
Provided by HesterX
Categories Breads
Time 2h10m
Yield 4-6 Baguettes
Number Of Ingredients 6
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!
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 "how to make french baguettes food"
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.
CREATIVE RECIPE IDEAS USING A SINGLE FRENCH BAGUETTE - FORKLY
From forkly.com
Estimated Reading Time 10 mins
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- 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.
HOW TO MAKE A FRENCH BAGUETTE AT HOME - KITCHN
From thekitchn.com
Estimated Reading Time 9 mins
- Make the starter: Dissolve the yeast and water for the starter in a medium bowl. Add the flour and stir to form a thick, gloppy paste. Give it a good 50 or so brisk stirs to build up the gluten. Cover with a kitchen towel and leave at room temperature 8 hours or overnight.
- Proof the yeast: Place the yeast and water for the baguettes in the bowl of a stand mixer. Scrape the starter into the bowl and break it up with a spatula or squeeze it between your hands. You don't need to completely dissolve the starter; just loosen it up and break it into stringy lumps.
- Start the dough: Add the flour and salt, then stir to form a thick, shaggy dough. Let this rest for 10 to 20 minutes to give the flour time to absorb the water.
- Mix the dough: Fit the stand mixer with the dough hook. Knead the dough on low speed until the dough gathers into a ball, 2 to 3 minutes. Increase the speed to medium and knead for 12 to 15 minutes. Keep a close eye on your mixer as it has a tendency to "walk" and bounce on the counter at this speed. Around the 7-minute mark, the dough will start to pull away from the sides of the bowl, collect around the dough hook, and regularly slap the sides of the bowl. If it doesn't, nudge your mixer speed up a notch. Also, if the dough starts climbing the dough hook, stop the mixer and scrape it down again. By the end of kneading, the dough will look smooth and creamy, with a soft, matte finish.
PAUL HOLLYWOOD'S BAGUETTES RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Cakes And BakingServings 4
FRENCH BAGUETTES MADE AT HOME - MON PETIT FOUR®
From monpetitfour.com
4.4/5 (41)Total Time 26 hrs 20 minsCategory Side DishCalories 660 per serving
- To a small bowl, add the active yeast. Follow with the warm water and give the mixture a gentle stir. Let this mixture rest for 5 minutes.
- Combine the flour and salt together in the bowl of a stand mixer using the paddle attachment. Add the yeast mixture and cold water, then continue to mix until a dough forms.
- Once a dough forms, swap in the hook attachment and knead the dough for 1 minute. Stop the mixer and let the dough rest for 5 minutes. Then knead the dough on low speed for another 1 minute, then let the dough rest for 5 minutes.
- Grease your work surface with some olive oil. Turn out the dough onto the oiled surface. Now, grab one end of the dough and stretch it out before bringing the flap in towards the center. Repeat this step for the remaining 3 sides of the dough to create a square pocket shape with a total of 4 flaps that have been folded into the center. Turn the dough over so that all the flaps are facing downward and the smooth side of the dough is facing upward. Let the dough rest for 10 minutes. Repeat this step with the stretching and folding, then let the dough rest for another 10 minutes.
HOW TO MAKE FRENCH BAGUETTE DOUGH ... - FRESH FOOD IN A …
From freshfoodinaflash.com
Ratings 1Category BreadCuisine FrenchTotal Time 1 hr 26 mins
- Measure flour and place in food processor. Add in yeast and sugar on one side, salt on the other. Pour about 1/2 cup warm water over the yeast to activate it and let it sit for 20 seconds to absorb the water.
- Turn machine on and combine all ingredients. Then with the machine running, pour warm water through the tube slowly, just until you see the mass form into a ball. Then dribble in another Tbs of water. Let the machine go for 10-20 seconds to knead the dough.
- Look inside. The dough will be in a ball and appear moist and a little gooey. If it is not in a ball, add more flour. If it appears too dry, add a little more water and process.
- Brush olive oil onto a mixing bowl and onto a baguette pan. Dump your ball of dough into the mixing bowl. Wet your fingers with oil if you need to touch the dough to prevent it from sticking. Cover the bowl with plastic wrap and let rise until doubled (about one hour).
FRENCH BAGUETTES - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (51)Total Time 11 hrs 37 minsServings 2Calories 120 per serving
- Mix the starter ingredients till smooth, cover, and let rest at room temperature overnight., Next day, mix the starter with the remaining ingredients, kneading until the dough is nice and springy, but not totally smooth.
- Place the dough in a lightly greased bowl, cover, and let it rise for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours., Divide the dough in half, and shape each half into a rough oval.
- Wait 15 minutes, then fold each oval lengthwise, sealing the edge, and use cupped fingers to gently roll each piece into a long (about 17") log., Place the loaves onto a lightly greased or parchment-lined pan, cover, and let them rise until they're puffy but not doubled, about 2 to 2 1/2 hours.
FRENCH BAGUETTE RECIPE - DAMN FINE DISHES
From damnfinedishes.com
Cuisine FrenchTotal Time 1 hr 15 minsCategory Lunch, Side DishCalories 234 per serving
- Mix flour and yeast together in a stand-up mixer with dough hook. Add warm water, up to 110° F, slowly until dough forms. The dough should form around the hook and come away from the sides. If it is too dry, add more water, if it is too wet, add more flour.
- On a clean floured surface, knead the dough by hand four at least 5 minutes but not more than 10.
- Place dough in a greased bowl and place in a warm place for at about 30 minutes or until doubled in size.
EASY FRENCH BAGUETTES - A KITCHEN ADDICTION
From a-kitchen-addiction.com
4.4/5 (194)Total Time 2 hrs 15 minsCategory BreadCalories 102 per serving
- In the bowl of a stand mixer, combine flour, sugar, and yeast. Add water and knead with a dough hook for 5-7 minutes until dough is smooth.
HOW TO MAKE HOMEMADE FRENCH BAGUETTES - TWO CUPS FLOUR
From twocupsflour.com
4/5 (1)Category BreadCuisine FrenchTotal Time 29 mins
- Transfer dough onto a lightly floured surface. Gently deflate with hands and divide it into three equal pieces.
HOW TO MAKE FRENCH BAGUETTE {CRUSTY BREAD} - FAST FOOD …
From fastfoodbistro.com
5/5 (2)Total Time 2 hrs 35 minsCategory Side DishCalories 411 per serving
- Put the bread flour in a large bowl and stir in the salt. Make a well in the center of the flour and pour the yeast mixture in the well
- Pour the cool water in a steady stream in the flour while stirring resulting in a crumbly dough. Cover the bowl with plastic foil and rest half an hour
- Put the dough on a floured board and press it into a rectangle. Fold in thirds, turn 90 degrees and repeat
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).
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.
15 RECIPES THAT START WITH A BAGUETTE | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 4 mins
HOW TO MAKE A FRENCH BAGUETTE - HOWCAST
From howcast.com
Estimated Reading Time 2 mins
PIN ON RECIPES - PINTEREST
From pinterest.ca
5/5 (5)Estimated Reading Time 1 minServings 4Total Time 35 mins
HOW TO MAKE FRENCH BAGUETTE BREAD - WONDERHOWTO
From bread.wonderhowto.com
Estimated Reading Time 2 mins
BAGUETTES RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
HOW TO MAKE FRENCH BAGUETTES - B+C GUIDES
From guides.brit.co
Estimated Reading Time 4 mins
FRENCH BAGUETTES | FRENCH | KID-FRIENDLY | RECIPE
From bawarchi.com
Cuisine FrenchCategory Kid-Friendly
FRENCH BAGUETTES | EASY BAGUETTE RECIPE | BAKING MAD
From bakingmad.com
4/5 (95)Total Time 1 hr 10 minsServings 3
PIN ON BREAD, ROLLS, MUFFINS & QUICK BREAD - PINTEREST
From pinterest.com
4.5/5 (280)Total Time 11 hrs 40 minsServings 2
HOW TO MAKE TRADITIONAL FRENCH BAGUETTES AT HOME - RECIPE BOOK
From book-recipe.com
5/5 (1)Category Bread
FRENCH BAGUETTE CLAS – LEARN HOW TO MAKE FRENCH BAGUETTES ...
From frenchbaguetteclass.com
HOW TO MAKE VIETNAMESE BAGUETTES | BANH MI – MARY'S TEST ...
From marystestkitchen.com
FRENCH BAGUETTE - HOW TO MAKE BAGUETTES AT HOME - YOUTUBE
From youtube.com
HOW TO MAKE FRENCH BAGUETTES - TASTE OF ARTISAN - PINTEREST
From pinterest.com
FROZEN BAGUETTE : BEST WAY TO FREEZE AND REHEAT | CANADIAN ...
From canadianliving.com
FOOD WISHES VIDEO RECIPES: PERFECT FRENCH BAGUETTE AT HOME ...
From foodwishes.blogspot.com
HOW TO MAKE FRENCH BAGUETTES AT HOME / EASY NO KNEAD ...
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HOW TO MAKE FRENCH BAGUETTES - YUMMY RECIPES - EASY ...
From en.oyaku.net
MAKE FRENCH BAGUETTES AT HOME | BAGUETTE RECIPE FOR THE ...
From youtube.com
PHAIDON’S UPSKILL SESSIONS - HOW TO MAKE A FRENCH BAGUETTE
From phaidon.com
HOW TO MAKE FRENCH BAGUETTE IN A WOOD OVEN - IFOOD.TV
From ifood.tv
HOW TO MAKE A FRENCH BAGUETTE - THE GOOD LIFE FRANCE
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