Homemade French Baguettes

Homemade French Baguettes
Homemade French Baguettes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/4

    cups (18oz) lukewarm water

  • 1

    tablespoon salt

  • 6

    cups (25 1/2oz) bread flour

  • 2

    (1/4oz) packs active dry yeast

  • Egg wash for brushing

  • Sesame seeds or poppy seeds to decorate your baguettes

Directions

In a medium bowl, combine the yeast and the lukewarm water and give it a good stir. Let the yeast proof for about 10 minutes. In the bowl of a stand mixer fitted with a paddle attachment, add the flour and the salt and mix until combined. Add the yeast mixture and mix again until everything is combined. Switch to a dough hook and knead, on medium-low to medium speed, for 10 minutes. Transfer the dough to a greased bowl and brush some olive oil on the dough as well. Cover the bowl with a clean kitchen towel, place it in a warm spot (inside the microwave works well!) and allow the dough to rest for 1 to 2 hours or until it has doubled in size. Divide the dough into 6 balls and let them rest again, for at least 15 minutes. Roll each ball into a rectangle.Starting at one short edge, roll the dough up tightly into a thin log, pinching the edges to seal. Taper the dough to a baguette 8 to 10 inches in length and round the ends. Place the loaves on a parchment-lined baking sheet or into a baguette pan. If you're using a baking stone, which I highly recommend, place the loaves on parchment placed on a baker's peel or rimless baking sheet. Cover the loaves with greased plastic wrap and allow them to rise for about 1 hour, or until doubled in size. With a sharp knife or a baker's blade, make 3 or 4 diagonal cuts about ¼ inch deep across the tops of the loaves. Brush the baguettes with egg wash and, if desired, sprinkle some sesame (or poppy) seeds on the loaves. Place a baking stone on the center rack of the oven and preheat to 425F degrees for at least 30 minutes. Bake the baguettes on the baking sheet or directly on the pizza stone (with parchment paper) for 15 to 18 minutes, or until golden brown. For the crispiest crust, create steam by spraying water in your oven three times during the first 10 minutes of baking. Do this quickly, as you don't want too much heat and steam to escape. When the baguettes are golden brown, remove them from the stone and allow the loaves to cool before serving. Notes 1) You can also make the dough in your bread machine. Just place the ingredients in your bread machine pan, in the order recommended by the manufacturer. Program for "Dough" or "Manual" setting and press "Start". Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow machine to complete its cycle. Remove the dough and place it in a greased bowl. Cover with plastic wrap and let ir rest on the counter for 20 minutes. 2) This recipe was slightly adapted from a bread making class I took at Sur la Table.

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