![]() Put simply, baguette is a classic French loaf of bread characterized by its long, thin shape and crispy crust. Learning how to make French baguette can seem intimidating, follow along as we master the art of this classic recipe. However, there are two more “ingredients” that are heavily involved in the process: time and technique. Water, flour, salt, and yeast are the only ingredients needed to make this delicious loaf of bread. I say this not to scare you from making this iconic bread, but to help your perspective for how your first baguette attempt might look.Ī classic baguette is extremely simple in regard to it’s ingredients. I once heard a chef at a French bakery say that in France, an apprentice baker must make 10,000 baguettes before they can be considered competent at this skill. Techniques Used: Pre-Ferment (Poolish), Stretch & Fold Method for Bread Making.Follow this in-depth step-by-step guide to make authentic French baguettes in the comfort of your own kitchen. But I understand if you can’t wait that long.With a uniquely crusty exterior and a fluffy, chewy inside, these homemade French baguettes taste bakery-worthy. The bread will slice best if allowed to cool for 10-15 minutes. ![]() Bake at 425° for 20-25 minutes, until the loaves are browned and crusty and a thermometer inserted in the bread reads 180°.Ħ. Remove the tea towel and gently place the loaves in the oven as soon as the oven is preheated**. Place the loaves on top of the oven to continue rising while you heat the oven to 425°.ĥ. After ten minutes, remove the loaves from the oven, being careful not to shake them or set the pan down too hard (and make the dough fall). Cover the loaves loosely with a tea towel and place the baking sheet in the warm oven. Pinch the seam closed, place the log on the prepared baking sheet seam-side down. Tightly roll up the rectangle into a long log. Roll one half into a rectangle, about 8″ x 10″. Transfer the dough onto a floured surface and knead (push and fold the dough) until the dough is smooth and no longer sticks to your fingers when pressed. Add another cup of flour and stir/mix until the dough begins to be less sticky and more smooth. The dough should look shaggy at this point. Pour the yeast water into the flour and stir with a wooden spoon until the ingredients are combined. Combine 3 cups of the flour and salt in a medium-sized mixing bowl, stir to mix.ģ. Measure the yeast out into the bottom of a liquid measuring cup, pour the warm water in on yeast. Line a baking sheet with parchment paper.Ģ. Turn the oven off when the timer goes off. Still daunted by the learning curve of making your own breads? Check out these baking tricks and tips, and give it a try! The benefits are so worth the effort!ġ.Turn the oven on to warm up and set a timer for three minutes. Then do the dishes, cook, clean the table, or whatever during the hour that they need. Because nap time is sacred to me, and dinner loaves that require hours of rise time (thus requiring me to not sit down and do nothing for nap time) just do not happen here.īut I can get this French bread started when I first enter the kitchen for dinner prep. I have worked on this recipe for years to get it consistent and to shorten the time as much as possible. And winter soups, pastas, and more can be made heartier, more filling and kid-friendly meals with the addition of a quick French bread. Once you get started, it will become easy to start a couple loaves of sandwich bread for the week at breakfast that will be ready to eat by lunchtime. One hour French bread and Instant Pot honey carrot soup. And mixing, stirring, and kneading is a great time to invite kids into the kitchen. ![]() ![]() But it truly can also be relaxing to slow down for thirty minutes to mix up some dough. At first, the idea of working with yeast and KNEADING can be off-putting. Though they put a good face on it, they get my compassion nonetheless.įor the rest of us, the bread-eaters, fresh bread at home is a healthy, frugal, and TASTY way to go.īaking bread at home is one of those “it gets easier the more you do it” tasks. I know there are people who genuinely can’t eat gluten. Sure I’ve read the strongly-worded articles about how bread is slowly killing people, but until I have a very compelling reason to stop baking bread, we are going to keep our homemade sandwich bread, fresh pasta, muffins, and the occasional French bread with our meals. Fresh, warm French bread in just one hour? Four ingredients and two loaves? Yes please! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |