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
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
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.
RUSTIC FRENCH BREAD
From "The Joy of Cooking" latest edition. This is my first time baking with a sponge starter. It is very easy and it makes a delicious loaf. I have made twice already with great results! This makes 2 loaves.
Provided by ChefRed
Categories Yeast Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Plan on making sponge first.
- I use active yeast and mix with water first to proof it. After 5 minutes, mix in flour with plastic or wood utensil until starter leaves side of bowl. I like to use a glass mason jar with lid. Let sit at least 6 hours in warm place until it triples, refrigerate if not using right away(take out and leave at room temperature for an hour before use).
- Mix in 4 1/2 cups of flour (I used 2 cups whole wheat and the rest white), water, sponge starter, salt. Knead for about 10 minutes. Dough should be sticky, but not stick to your hands. Place in lightly oiled bowl and turn over once to coat.
- Let rise until double in bulk (about 2-3 hours).
- Punch down and shape into 2 loaves on 2 cookies sheets dusted with flour.
- Place in warm place (I heat oven alittle and place in it .)Let rise until double.
- Preheat oven to 450. Place a small pan on lower shelf to hold 2 cups of boiling water. Score top of loaves with and x.
- Place boiling water in pan on lower shelf, place loaves on center shelf and bake for 40 minutes. I baked mine for 30. Bottom of bread should sound hollow. I agree as stated by reviewer, 450 degree was too high a temperature for full 40 minutes. I baked until golden brown all over for 30 minutes, turned off oven with bread inside for last 10 minutes directly on rack.
- Turn off oven and let sit for 10 minutes to develop crust. Take out and let cool off on cooling rack. I served with my recipe for roasted garlic.
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
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
MARIANNE BAGUETTE - RUSTIC FRENCH BREAD
Steps:
- Directions 1. 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. 2. 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. 3. Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls). 4. Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes. 5. 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.). 6. Transfer to wire rack to cool. 7. Eat immediately.
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