How To Make Paris Baguette Pudding Recipes

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.

CRUSTY FRENCH BAGUETTE RECIPE

Steps:

• Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.
• Measure the bread flour into a large bowl and stir in the salt.
• Make a well in the center of the flour mixture, and stir in the dissolved yeast.
• Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).
• Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
• Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
• Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
• Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
• Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
• Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
• Uncover the baguettes and transfer to lightly greased baking sheets.
• Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
• Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes). The baguettes should give a hollow sound when tapped.

BAGUETTE AND BUTTER PUDDING

Steps:

• NB The instructions are edited and the comments in brackets are mine.
• Grease the sides of a 1.5 litre shallow baking dish with some of the butter (I use a Le Creuset oval dish).
• Spread the bread slices with the remaining butter (I spread on both sides, sometimes using a little more butter than he suggests).
• Arrange the bread in the dish in overlapping layers, sprinkling the dried fruit in between.
• Beat the egg yolks, whole eggs and granulated sugar together until creamy.
• Beat in to the mixture the cream, milk and liquer.
• Pour the mixture over the bread.
• Press the bread slices down gently so they are completely submerged.
• Let stand for about 20 minutes so that the bread can soak up the custard mixture.
• Preheat the oven to 350F (180C, Gas Mark 4).
• Put the dish in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish, to prevent the custard from overheating and curdling.
• Sprinkle with demerera sugar and bake for 45-50 minutes until golden.
• Warm the jam so that it is runny.
• Remove the pudding from the oven and dab it with the jam. Let it stand for 15 minutes before serving so it firms up. (I take it our of the bain marie but Gordon is unclear on that point).