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
BAGUETTE ROLLS
This is a standard baguette recipe, but formed in a more manageable bun size that can be used in sandwiches.
Provided by Late Night Gourmet
Categories Breads
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Stir honey and dry yeast into warm water in the bowl of a mixer equipped with dough hooks. Cover bowl with a kitchen towel for about 5 minutes, until the mixture starts to foam up.
- Add 1 cup of flour to the mixing bowl, Start the mixer on low setting, and gradually add remaining flour, scraping down the sides of the bowl as necessary until all the flour is combined.
- Once the dough starts to pull up into the dough hooks, remove the dough from the bowl and knead to incorporate remaining flour. Spray the inside of the mixing bowl with cooking spray and return the dough to the bowl. Cover bowl with plastic wrap and allow to rise until doubled in size, about an hour.
- Dust two baking sheets with cornmeal. On a work surface dusted with flour, cut dough in half, and then cut each half in half again. Continue dividing the dough until there are 16 equal-sized pieces. Roll each piece in a ball, then flatten each ball on the baking sheet. Make sure to leave a few inches between each piece of dough. Cover dough and allow to rise until doubled in size, about an hour.
- Preheat oven to 425° F with a baking sheet on the bottom rack and the other rack in the middle. Place baking sheets on the middle rack. Add several ice cubes to the bottom baking sheet and quickly close the door. The steam will crisp up the outside of the rolls, so avoid opening the oven during the cooking process. Bake for 12-15 minutes or until golden brown. Remove from baking sheets and place on cooling racks.
Nutrition Facts : Calories 128.1, Fat 0.4, SaturatedFat 0.1, Sodium 147.5, Carbohydrate 27.1, Fiber 1.2, Sugar 2.2, Protein 3.7
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
More about "baguette rolls recipes"
CLASSIC BAGUETTES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (454)Calories 60 per servingTotal Time 19 hrs 50 mins
- 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.
FRENCH BAGUETTES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (53)Calories 120 per servingTotal Time 11 hrs 37 mins
- 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.
NOLA-STYLE FRENCH BREAD ROLLS RECIPE | KING …
From kingarthurbaking.com
4.5/5 (91)Calories 326 per servingTotal Time 3 hrs
- Add 1 tablespoon of sugar, stir, sprinkle with the yeast, and allow to sit for 15 minutes, until frothy and bubbling., Add the remaining tablespoon of sugar, olive oil, 5 cups flour, and salt.
- Use a spatula to bring the ingredients together into a shaggy dough., Place the bowl on the mixer fitted with a dough hook, and mix the dough at medium speed for 8 minutes.
HOW TO MAKE A BAGUETTE - TASTE OF HOME
From tasteofhome.com
SOFT DINNER ROLLS RECIPE - SALLY'S BAKING …
From sallysbakingaddiction.com
EASY CRUSTY FRENCH BAGUETTE - SERVED FROM …
From servedfromscratch.com
CHEF JOHN'S 5-STAR BREAD RECIPES
From allrecipes.com
EASY FRENCH BAGUETTE RECIPE | THE SEASONED …
From theseasonedmom.com
BAGUETTE RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
VIETNAMESE BREAD RECIPE (BANH MI) - KICKASS BAKER
From kickassbaker.com
CLASSIC FRENCH BAGUETTE RECIPE — BLESS THIS MESS
From blessthismessplease.com
AUTHENTIC FRENCH BAGUETTE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PãO FRANCêS (BRAZILIAN BREAD ROLLS) - OLIVIA'S CUISINE
From oliviascuisine.com
BAGUETTE RECIPE | MYRECIPES
From myrecipes.com
QUICK BAGUETTE ROLLS RECIPE | HOMEMADE ROLLS IN LESS …
From theomaway.com
HOMEMADE BANH MI BAGUETTE | SIFT & SIMMER
From siftandsimmer.com
HOW TO MAKE VIETNAMESE BAGUETTES | BANH MI BREAD RECIPE
From marystestkitchen.com
EASY CRUSTY BAGUETTES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love