Classic Italian Pressed Baguette Recipes

CLASSIC ITALIAN PRESSED BAGUETTE

Steps:

• Split the baguette open and lightly brush with oil, then season lightly with salt and pepper. Thinly slice the roasted pepper. Layer on the prosciutto, provolone, basil, red pepper, balsamic glaze and salami. Top with the top half of the baguette. (Layering the meat on the bottom and top of the sandwich prevents the fillings from soaking through and making the bread soggy.)
• Put a bowl or other heavy object (such as a large can or jar) on the sandwich to press it for 1 hour before serving. Or, pack it in the bottom of your lunchbox, under a glass container or drink.

CLASSIC BAGUETTE

Steps:

• Make and ferment the poolish: Combine the water and yeast in a medium bowl. Let stand 1 minute, then stir with a wooden spoon until yeast is dissolved. Add the flour and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp towel or plastic wrap and put in a moderately warm, draft-free place until it doubles in volume.
• Mix and knead the final dough: Measure the remaining ingredients. Measure and transfer 1 cup (9 ounces) of the poolish into a 6-quart bowl. (Discard remaining poolish) Add the water and yeast. Break the poolish up well with a wooden spoon and stir until it loosens and the mixture foams slightly. Add 1 cup of the flour and stir until well combined. Add the salt and only enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more flour as needed, until the dough is soft and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly.
• Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free place until doubled in volume, and a slight indentation remains after pressing a finger into the dough.
• Divide the dough and rest: Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 4 equal pieces. Flatten each with the heel of your hand and shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place for 30 minutes.
• Shape the dough into loaves: Flatten each with the heel of your hand on an unfloured board. Shape each into a 14-inch loaf.
• Proof the loaves: Place the loaves seam side up in a well-floured couche. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until increased in volume about 1 1/2 times, or until a slight indentation remains when the dough is pressed with a fingertip.
• Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 450 degrees. The oven rack must be in the center of the oven. Gently roll the loaf onto a lightly floured peel, seam side down. Score the loaf with a sharp razor blade or serrated knife making quick shallow cuts. Using the peel, slide the loaves onto the hearth. Quickly repeat with the next 2 loaves. Quickly spray the inner walls and floor of the oven with cold water until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again, closing the door quickly so that the steam doesn't escape. Bake until the loaves are a rich caramel color and the crusts are firm, 15 to 20 minutes.
• To test the loaves for doneness, remove from the pans and hold them upside down. Strike the bottom firmly with your finger. If the sound is hollow, the breads are done. If not, bake 5 minutes longer. Cool completely on a wire rack.

CLAUDINE MARQUET'S AUTHENTIC FRENCH BAGUETTES

Steps:

• Dissolve the yeast in 3/4 cup warm water.
• Place flour, salt, and wheat germ in the bowl of a food processor.
• Add the yeast and water mixture and pulse 5 times.
• Add the remaining water while turning the machine on and off.
• Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
• Remove and knead by hand for 1 minute more.
• Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
• Punch down and divide into 3 pieces.
• Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
• Let rise 30 minutes, then slash before baking.
• Put a pan of hot water in the oven and preheat it to 400 degrees.
• Bake the bread for 30 minutes.
• Cool the loaves on a rack.
• These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.

TRADITIONAL ARTISAN STYLE BAGUETTE - RUSTIC FRENCH BREAD

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.

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.

ITALIAN SUBS - RESTAURANT STYLE

Steps:

• In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
• Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.