EASY BAGUETTES
It has taken me a while to find a good baguette recipe. Many are very complicated and take a long time to make and others aren't a true baguette at all (too soft, more like a white bread). I was very pleased with this recipe that I found on kingarthurflour.com and I love how easy it is! Make sure to start this the evening before you want the bread. Prep time includes rise times.
Provided by Jen in Victoria
Categories Yeast Breads
Time 16h30m
Yield 3 baguettes, 6 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in bowl of a stand mixer.
- Mix well, then knead using the dough hook for about 2 minutes.The dough will be very sticky.
- Place in a very large (it will almost triple in size) greased bowl.
- Let sit at room temperature for 2 hours, then refrigerate overnight.
- You can use the dough at any point in the next 7 days. When you are ready, take out about a pound of dough and roll it into an oval.
- Fold the dough in half the long way and seal edges with the heel of your hand.
- Flatten dough into an oval and fold again.
- Gently roll dough with hands to form into a classic baguette shape, about 15 inches long.
- Let rise on a baking sheet sprinkled with cornmeal (or greased) for 90 minutes.
- Make 3-4 large diagonal slashes on the top, using a serrated knife at a 45 degree angle.
- Spritz with warm water to help give the bread a crispy exterior.
- Bake at 450 degrees for 25-30 minutes.
Nutrition Facts : Calories 613.2, Fat 1.8, SaturatedFat 0.3, Sodium 1170.7, Carbohydrate 128, Fiber 5, Sugar 0.5, Protein 18
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
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
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EASY CRUSTY BAGUETTES - KING ARTHUR BAKING
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4.4/5 (58)Total Time 16 hrs 30 minsServings 3Calories 35 per serving
- Gently knead everything together for 1 to 2 minutes to make a slightly sticky, rough dough., Place the dough in a lightly greased bowl, cover, and let rest for 2 hours, folding the dough over on itself several times after the first hour, and then after the second hour; this will deflate the dough, redistributing the yeast and oxygen., Cover the bowl, and refrigerate the dough overnight., Transfer the dough to a lightly greased surface, divide it into three pieces, and shape each piece into a 10" x 4" oval., Fold each oval in half lengthwise, and seal the edges with the heel of your hand.
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4.8/5 Total Time 1 hr 5 minsCategory BreadCalories 230 per serving
- The night before, combine all ingredients together. First mix the dry ingredients together and then add water. Mix the ingredients until the dough comes together. Cover it with a plastic wrap and let it sit for 12-20 hours on the countertop.
- The following day, the dough should be wet, sticky and bubbly. Generously flour your hands and the baking sheet.
- Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. Place it on a baking sheet and sprinkle a generous amount of flour on it. Cover it with a towel. Let the dough rise in a warm place for 1-2 hours.
- Preheat the oven to 450 °F. You will need to have 2 shelves in an oven. Fill a deep cooking sheet with 2 cups of hot boiled water, and place it on a lower level, inside your oven. This will make the bread crispy on the outside. Place the bread on the top rack. Remove water from the oven after 10 minutes. Keep on baking the bread for another 30 minutes or until golden crispy brown.
BAGUETTE RECIPE | MYRECIPES
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5/5 (18)Calories 53 per servingServings 12
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover and let stand 15 minutes. Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
- Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place (85°), 40 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into 12-inch rope, slightly tapered at ends. Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size.
- Uncover the dough. Cut 3 (1/4-inch-deep) diagonal slits across top of each loaf. Bake at 450° for 20 minutes or until browned on bottom and sounds hollow when tapped.
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