French Baguettes Recipes

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HOW TO MAKE FRENCH BAGUETTES



How to Make French Baguettes image

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

¼ teaspoon rapid rise yeast
1 ½ cups water at room temperature
1 ¾ teaspoons salt
4 cups all-purpose flour, or as needed
½ teaspoon cornmeal, or as needed

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

FRENCH BAGUETTES



French Baguettes image

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

1 cup water
2 ½ cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 ½ teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

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

FRENCH BAGUETTES



French Baguettes image

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

1 teaspoon active dry yeast
2 cups warm water
4 -5 cups unbleached all-purpose flour
2 teaspoons kosher salt
1 egg, beaten and mixed with
1 tablespoon cold water

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



Homemade French Baguettes image

Provided by Kelsey Nixon

Time 1h35m

Yield 8 servings

Number Of Ingredients 7

2 envelopes dry active yeast (1 1/2 tablespoons)
2 tablespoons honey
3 1/2 to 4 cups all-purpose flour, plus more for dusting
2 teaspoons salt
Canola oil, for greasing bowl
Cornmeal, for dusting pan
3 to 4 ice cubes

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.

FRENCH BAGUETTE



French Baguette image

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

200 ml water, lukewarm
1 3/4 tablespoons dry yeast
1 teaspoon salt
300 g all-purpose flour (or less)

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 BAGUETTES



French Baguettes image

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

French Dough
All-purpose flour, for dusting
Vegetable-oil cooking spray

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.)

BAGUETTES (FRENCH BREAD)



Baguettes (French bread) image

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

200g strong white bread flour
½ tsp easy-bake yeast from a 7g sachet
200g plain white flour
250g strong white flour , plus extra for dusting and kneading
the rest of the yeast from the 7g sachet
1 ½ tsp fine salt
a little semolina , or more flour, for dusting

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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From michelecooks.com


CLASSIC FRENCH BAGUETTE RECIPE - UNCUT RECIPES
Cover it with a tower and allow it do grow for about 2.5 Hours. 04 - Stretch and fold the Dough few times and then roll it to a Baguette Shape. 05 - Place on a tray, cover and leave it to doubled in size for about 2 hours. 06 - Preheat the oven to 220C / 425F. 07 - Splash some water on the walls of the oven to create some steam ( this will help ...
From uncutrecipes.com


TRADITIONAL FRENCH BAGUETTES | MY VINTAGE COOKING
2018-09-15 Bake the baguettes for 5 minutes, open the oven door and then lower the temperature to 200 ° C or 390 ° F. Continue baking for another 10 minutes and open the oven door again to let the steam out. Repeat. Depending on the weight of your original dough pieces, bake the baguettes for 20-30 minutes.
From myvintagecooking.com


FRENCH BAGUETTE - JO COOKS
2020-05-08 Place the baguettes on a clean kitchen towel and let them rest for another 15 minutes. While the baguettes are resting, preheat the oven to 450 F degrees. On the baking sheet or stone, you can either sprinkle some flour or cornmeal. Using a sharp knife, cut long lines going across the baguettes.
From jocooks.com


A FRENCH GIRL CUISINEFRENCH SOURDOUGH BAGUETTES RECIPE
2020-04-22 7 gr fresh baker’s yeast. Instructions. The day before. Mix the water and flour gently in the food processor, then more quickly and let the dough rest for 1 hour, covered with a damp cloth. Add salt, sourdough and crumbled yeast. Mix gently at first then more quickly thereafter. The dough will be sticky, that’s normal.
From frenchgirlcuisine.com


CLASSIC FRENCH BAGUETTE RECIPE — BLESS THIS MESS
2022-02-15 Once the dough has been folded, pinch the seem shut. Gently use your hands to roll the log of dough out into a baguette that is 15 inches long. Use your hands and the rolling motion to gently taper the ends. Then you'll place the baguettes in a baguette pan. Repeat with remaining dough.
From blessthismessplease.com


NO-KNEAD FRENCH BAGUETTES | A HINT OF HONEY
2021-03-09 Divide the dough into 3 equal parts (250 grams each). Shape each dough into a round ball by pulling the edges over to the centre. Cover with a dry cloth and let it rest for another 45 minutes. Gently press each dough to flatten into an oval shape. Fold the edge over, one inch at a time, and press the edge to seal the seam firmly.
From ahintofhoney.com


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 450°F (230°C). Place a shallow metal pan or loaf pan on the lower rack. Just before putting the baguettes in the oven, fill the pan with ½ inch (1.2 cm) of boiling water. Score the baguettes, using a very sharp knife or a box cutter blade to make five equally spaced incisions on an angle down each baguette.
From annaolson.ca


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