Homemade French Baguettes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 BAGUETTE RECIPE



French Baguette Recipe image

Provided by Victor

Categories     Bread

Number Of Ingredients 5

500 g all purpose flour King Arthur brand is recommended (about 3 1/2 cups, using 'scoop and swipe' method)
360 g water (about 1 1/2 cups + 1 Tbsp)
10 g salt (about 2 tsp)
3 g instant yeast (about 1 tsp; also known as Quick Rise or Rapid Rise yeast)
25 g honey (about 1 Tbsp)

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

HOMEMADE FRENCH BAGUETTES



Homemade French Baguettes image

This recipe for Homemade French Baguettes requires a few steps to get the perfect pockets of air in the bread but nothing beats homemade bread and the way it makes your house smell. By following these step-by-step directions, you can successfully make great baguettes at home.

Provided by Anne Symes

Categories     Side Dishes     Sandwiches

Time 3h

Number Of Ingredients 7

1 cup all-purpose flour
½ cup water
⅛ teaspoon active dry yeast
1¼ cups water
3½ cups all-purpose flour
1½ teaspoon active dry yeast
2 teaspoons salt

Steps:

  • Start about 24 hours before you want to enjoy your freshly baked baguettes. Make the poolish by combining 1 cup of flour with ½ cup of water and ⅛ teaspoon of active dry yeast. Stir the ingredients together in a bowl and cover with a lid or plastic wrap. Let the polish sit at room temperature or in a slightly warm area for 12 to 18 hours.
  • After 12 to 18 hours, the poolish will have grown in volume slightly, have lots of bubbles on the top and be very wet. Add 1¼ cups of water to the poolish and mix together. Then, stir in the flour, yeast and salt. Combine well until a dough comes together and turn the dough over on itself several times. There is no need to knead the dough. Let the dough sit for 10 minutes.
  • Stretch the dough and fold it over on itself several times. Transfer the dough to an oiled bowl, cover with a lid or plastic wrap and leave it in a warm-ish place for 45 minutes.
  • Stretch and fold the dough over on itself several times again, return it to the bowl, cover with a lid or plastic wrap and leave it a warm-ish place for another 45 minutes.
  • Divide the dough into three or four portions (4 for shorter baguettes and 3 for longer baguettes). Flatten each portion into a rectangle and fold the dough like a letter, folding the top third of the dough down to the center and folding the bottom third of the dough up over the top third. Each portion of dough should now look like a little log.
  • Let the dough logs rest for 30 minutes.
  • Flatten and fold each dough log again, sealing the edges down firmly and roll each log into a baguette shape gently. Now you need to let the baguettes rest one last time in their baguette shape. You can let them rest on a lightly floured baguette pan or on a linen couche. Cover with a clean kitchen towel while the baguettes rise.
  • In the meantime, place an empty cast iron pan on the bottom rack of the oven and pre-heat the oven to 475ºF for 45 minutes.
  • Bring a kettle of water to a boil.
  • When you are ready to bake, the baguettes should just slightly hold a fingerprint in the dough when pressed. Slash the baguette with a baker's lame or very sharp knife and transfer the bread to the oven. If you are using a baguette pan, simply transfer the pan to the oven. If you are using a couche, use a peel to transfer the baguettes to a baking stone or baking steel. As soon as the bread loaves are in the oven, pour the boiling water into the empty cast iron pan in the oven and immediately close the door.
  • Bake at 475ºF for 20 to 25 minutes, until nicely browned.

Nutrition Facts : ServingSize 1 baguette, Calories 528 kcal, Carbohydrate 109 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Sodium 1174 mg, Fiber 5 g, Sugar 1 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

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

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.)

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!

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

More about "homemade french baguettes recipes"

FRENCH BAGUETTES | KING ARTHUR BAKING
Instructions Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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.
From kingarthurbaking.com


HOMEMADE FRENCH BAGUETTE RECIPE - BOSTON GIRL BAKES
2018-02-28 Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule.
From bostongirlbakes.com


HOMEMADE BAGUETTE RECIPE: QUICK FRENCH BREAD! - RESTLESS CHIPOTLE
2020-01-25 French bread style pizza - just cut the loaf in half longways and add toppings to the cut sides of each half. Bake at 375F until the cheese melts and bubbles Croutons - don't throw away stale bread! Cut into cubes and toss in melted butter to coat then bake at 350F for 15 minutes Use for hoagies and other sandwiches
From restlesschipotle.com


SOFT FRENCH BAGUETTE – NINA KNEADS TO BAKE
2019-01-09 Cut in half, vertically, creating two 8x12 inch rectangles. Roll each half of the dough up tightly, beginning at the 12 inch side. Place 3 inches apart onto a parchment covered baking sheet. Make diagonal slashes in the loaves and then cover and let rise until doubled, approximately 30 minutes. Preheat oven to 375F.
From ninakneadstobake.com


HOMEMADE NO KNEAD FRENCH BAGUETTES - AHEAD OF THYME
2021-11-18 Prepare dough: Combine flour and salt in a large bowl. Pour yeast liquid mixture in and whisk to combine. Allow dough to rise: Cover bowl with plastic wrap and let the dough sit at room temperature for 2 hours, until dough doubles in …
From aheadofthyme.com


HOMEMADE FRENCH BAGUETTES BY RICCARDO ARNOULT FROM L’AMOUR …
Line two baking sheets with parchment paper. Take one piece of dough at a time and place on lightly floured work surface. Wrap the dough over itself while lengthening it to obtain a 38-cm (15-inch) long baguette. Repeat with the other pieces and place 2-3 baguettes per baking sheet, leaving 8-cm (3-inch) of space between each.
From ricardocuisine.com


AUTHENTIC FRENCH BAGUETTE RECIPE | THE RECIPE CRITIC
2021-07-10 French baguette is a favorite recipe that goes well with so many family meals or eating it all on its own! Combine and Rise: Add all the ingredients in the bowl of a stand mixer and combine with a dough hook. Once combined, cover with plastic wrap and let it rest on the counter overnight, about 12 hours.
From therecipecritic.com


FRENCH BAGUETTE RECIPE | TASTE OF FRANCE
2021-12-20 Directions. 1 A day before baking, place the flour and scant 1½ cups (12.5 oz./350 g) of water in the bowl of a stand mixer fitted with the dough hook. Mix for 1 minute on speed 1 (frasage*). Cover the bowl and let the mixture rest for 3 hours (autolyse*). 2 Add the levain and crumble in the fresh yeast.
From tasteoffrancemag.com


HOW TO MAKE A FRENCH BAGUETTE AT HOME LIKE A …
2021-02-23 How to Make a French Baguette Yield: Makes four 12-inch baguettes Ingredients Lauren Habermehl for Taste of Home 4-1/4 cups (510g) bread flour 2 teaspoons (10g) salt 2-1/2 teaspoons (10g) instant yeast 1-1/2 cups (375ml) warm water, heated to 105-110°F 1 tablespoon olive oil, for greasing a proofing container Tools for Making Baguettes
From tasteofhome.com


CLASSIC BAGUETTES | KING ARTHUR BAKING
Start to heat 1 1/2 cups water to boiling. If your baguettes have risen in a dish towel or couche, gently roll them (seam side down) onto a lightly greased (or parchment-lined) baking sheet. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker's peel.
From kingarthurbaking.com


EASY, AUTHENTIC FRENCH BAGUETTE RECIPE AT HOME - SAINT GERMAIN …
2018-03-01 Turn the dough over, seam side down, hold the lame at 30 degrees angle and make three quick slashes on the dough. STEP 6 - Get Shaped Dough into Oven and LOWER the temperature. Add 1/2 cup of water into the small rectangular pan (or rimmed baking sheet) and place on LOWEST rack (below baking stone, if using).
From stgermain.co


PAUL HOLLYWOOD'S BAGUETTES RECIPE | FRENCH RECIPES | PBS FOOD
Ingredients; olive oil, for greasing; 500g (1 lb 2 oz) strong white bread flour, plus extra for dusting; 10g (¼ oz) salt; 10g (¼ oz) fast-action yeast
From pbs.org


CRUSTY FRENCH BAGUETTE RECIPE - BAKING A MOMENT
2019-01-29 While the baguettes are rising, fill a baking pan with water and place it in the bottom of your oven. Preheat the oven and allow it to fill with steam from the water. This is the KEY to a crusty baguette. Once the loaves have finished their second rise, remove the plastic wrap and sprinkle them with a little flour.
From bakingamoment.com


CRUSTY FRENCH BAGUETTE RECIPE | THE BELLY RULES THE MIND
2021-10-22 Bake the bread. Before baking, preheat the oven to 425°F. When the oven is hot, place the tray with the baguettes onto the middle rack and bake them at 425 F. When you place the baguettes in the oven, carefully place a pan with ice cubes on the bottom rack.
From thebellyrulesthemind.net


AUTHENTIC FRENCH BAGUETTE RECIPE WITH AN OVERNIGHT POOLISH
2021-12-27 1) Prepare the poolish. Add the fresh or instant yeast for the poolish to the water and whisk. Once the yeast is dissolved, add the flour and lightly mix to distribute for around 1 minute. Leave the biga for 12-16 hours to develop. If using active …
From busbysbakery.com


FRENCH BAGUETTE GARLIC BREAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


FRENCH BAGUETTE RECIPE:EASY TO MAKE, TASTY TO EAT
Stage 1 In a large bowl, sift the flour and salt together. If using fresh yeast, place the yeast in another small bowl, gradually add the water slowly , mixing it well to dissolve it. (If using dried yeast, sprinkle it into the bowl with half of the flour and salt before adding the warm water.) Beat in half the flour gradually to form a batter.
From lovefrenchfood.com


BAGUETTE RECIPE FOR BEGINNERS - THE SEASONED MOM
2020-12-22 Traditional baguette recipes don't usually include sugar; however, the sugar here feeds the yeast, creates carbon dioxide, and helps the dough rise faster. Mix Dough. Mix together the dough using flour, salt and the yeast mixture. Add warm water until a soft dough comes together. Knead.
From theseasonedmom.com


THE AUTHENTIC FRENCH BAGUETTES RECIPE BY ÉRIC KAYSER
2020-09-25 Éric Kayser's traditional baguette recipe. Knead the 500g of flour with the 330g of water for a few minutes (about 4 minutes at slow speed). Let it rise at room temperature and under a kitchen towel for about 1 hour. Add the 4g of fresh baker's yeast, the 9g of salt, and the 100g of levain starter. Then, knead for 6 to 7 minutes.
From leoncechenal.com


FRENCH BAGUETTE RECIPE, HOW TO MAKE FRENCH BAGUETTE | BAKER BETTIE
Shape the Dough. After the dough has rested, shape the dough by folding down on the long sides and sealing in the center several times until a tight log forms. Keep your fingers damp while doing this to prevent the dough from sticking. With the seam side down, roll the dough into about 14″ (35 cm) long loaves.
From bakerbettie.com


FRENCH BAGUETTES MADE AT HOME - MON PETIT FOUR®
2021-03-11 Combine the flour and salt together in the bowl of a stand mixer using the paddle attachment. Add the yeast mixture and cold water, then continue to mix until a dough forms. Once a dough forms, swap in the hook attachment and knead the dough for 1 minute. Stop the mixer and let the dough rest for 5 minutes.
From monpetitfour.com


CLASSIC FRENCH BAGUETTE RECIPE — BLESS THIS MESS
2022-02-15 This recipe make 3 baguettes that are crispy on the outside, perfectly chewy on the inside, and full of complex flavor. Ingredients Scale 1 ½ cups + 2 tablespoons cool water ( 370 grams) 1 tablespoon honey ( 25 grams) 1 teaspoon instant yeast ( 3 grams) 3 ½ cups all-purpose Bob's Red Mill or King Arthur Flour brand flour ( 500 grams)
From blessthismessplease.com


TUTORIAL: SIMPLE FRENCH BAGUETTES RECIPE - AN OREGON COTTAGE
2017-03-09 Simple steps to homemade French baguettes: Step 1: Add the flour to the bowl of the processor (or a medium sized bowl if making by hand). I have a 7-cup food processor, which is perfect for this recipe. Step 2: Add salt and instant yeast- not plain active dry.
From anoregoncottage.com


HOMEMADE FRENCH BAGUETTE - THE FLAVOR BELLS
2020-07-03 Servings 3 Baguettes Author Meenakshi Ingredients 750 g All-purpose flour 2 tsp Active dry yeast 2 tsp Salt 545 ml water Instructions In a large mixing bowl, add flour. To which add yeast and salt. Mix well using a whisk. Add water and mix using the backside of a wooden spatula or steel spatula or something similar in strength.
From theflavorbells.com


RUSTIC FRENCH BAGUETTES - LION'S BREAD
2021-05-07 Shape the baguettes. Sprinkle with flour, and cover with a clean towel, and let proof at room temperature for 1 hour. 4:00pm – Transfer dough to a sheet of parchment paper, score/slash, then transfer to preheated oven. Simultaneously, pour 2 cups of boiling water into the preheated cast iron pan to create steam.
From lionsbread.com


FRENCH BAGUETTE - JO COOKS
2020-05-08 Using a sharp knife, cut long lines going across the baguettes. Before placing them in the oven, fill a baking dish with a couple cups of water and place it on the bottom rack This will ensure the bread will get that crusty top. Bake the bread in the oven for about 12 to 15 minutes and you’re done.
From jocooks.com


CLASSIC CRUSTY FRENCH BAGUETTES - ABERDEEN'S KITCHEN
2020-08-06 Bake the Baguettes. While the baguettes are resting, turn your oven on to preheat to 450˚F. During the last 10 minutes of rest time, place a pan on the bottom rack of the oven and fill with boiling water. Prepare a baking sheet with parchment paper. VERY carefully move each baguette on to the tray.
From aberdeenskitchen.com


HOMEMADE BAGUETTES RECIPE - HOW TO MAKE FRENCH BAGUETTES
2021-05-07 First prepare the overnight starter. In a medium bowl dissolve yeast in water and then add flour. Mix to combine. Cover and let rise for 12-14 hours at room temperature until raised in volume and bubbly.
From homecookingadventure.com


HOMEMADE FRENCH BAGUETTES : RECIPES - COOKING CHANNEL
Watch how to make this recipe. 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 ...
From cookingchanneltv.com


EASY FRENCH BAGUETTES - A KITCHEN ADDICTION
2020-09-29 Preheat oven to 375 degrees Fahrenheit. Mix together egg white and water in a small bowl. Brush over the tops of loaves. Bake for 20-25 minutes or until golden brown. Allow to cool for 10 minutes before serving. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
From a-kitchen-addiction.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


HOMEMADE FRENCH BAGUETTES - MEDIUM
2020-10-24 This easy homemade bread recipe requires no kneading and just a few minutes of preparation. The dough yields two loaves that are about 10 inches long. These baguettes bake in a cast-iron terrine ...
From medium.com


BAGUETTE (THE EASIEST RECIPE) - MOMSDISH
2020-08-11 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. Score the top with a sharp knife and cover it with a towel. Let the dough rise in a warm place for 1-2 hours. Preheat the oven to 450 °F.
From momsdish.com


FRENCH BAGUETTE CLAS – LEARN HOW TO MAKE FRENCH BAGUETTES AT …
Learn how to make homemade baguettes in this step-by-step video class! These French baguettes are everything there is to love about French bread and Paris! With a crisp exterior and fluffy interior, you’ll find yourself turning to this recipe for homemade French bread over and over again. Enjoy the smell of freshly baked bread as you pull ...
From frenchbaguetteclass.com


FRENCH BAGUETTES | EASY BAGUETTE RECIPE | BAKING MAD
A traditional French baguette is made of flour, water, yeast and salt. Just four simple ingredients can produce a beautiful, flavourful, crusty baguette. If you enjoyed this recipe, give our pain au chocolat recipe a try! 1 h 10 m Total Time. 50 m Prep Time.
From bakingmad.com


EASY FRENCH BAGUETTES {STEP-BY-STEP} | THE COOK'S TREAT
2019-02-18 Place a shallow pan on the lower rack (I use a broiler pan). Then preheat the oven to 450 degrees F or if you have convection, use 425 degrees F convection bake. When baguettes are risen, place them in the preheated oven on center rack. Then carefully add 1 cup of water to the shallow pan on the lower rack, closing the door quickly.
From thecookstreat.com


4-INGREDIENT FRENCH BREAD BAGUETTES RECIPE - THE SPRUCE EATS
2019-08-10 This recipe makes 3 baguettes, about 13 ounces each, and they're relatively fast and easy to prepare and bake. The steam from the water makes for crusty bread, excellent for soups, pasta dishes, or to use for crostini . The simple 4-ingredient recipe makes perfect loaves every time! If you've never made bread before, this is a good starting point.
From thespruceeats.com


EASY FRENCH BAGUETTES (NO MACHINE) | THEDORKYFRENCH VEGAN BAKERY
Add baking paper on a baking tray, and gently put the baguettes on top. Preheat the oven to 180.C (356.F). Cover the baguettes with a tea towel for at least 45 minutes to allow the baguettes to raise. Remove tea towel and use a very sharp knife to slash each baguette 4 or 5 times along the length on the diagonal.
From thedorkyfrench.com


EASY CRUSTY FRENCH BAGUETTE - SERVED FROM SCRATCH
2020-04-26 Set time for 30 minutes. Let bake for 5 minutes (25 min mark) and then spray with water. After another 7 minutes (at 18 min mark) spray again with water. Bake for a total of 30 minutes or until baguettes are brown and crusty. Remove from oven and let cool. When the bottom is tapped, they should sound hallow.
From servedfromscratch.com


Related Search