Food recipes
Baguettes, Best Ever
Baguettes, Best Ever
Ingredients:
Bread flour
Salt
Active dry yeast
Water
Adjust the water temperature so which the combined temperature of the water and flour is 130°F.
Directions:
1. Place the flour, salt, and yeast in a food processor with the steel blade.
2. With the machine running, pour all but 2 Tbsp.
3. Of the called for liquid through the feed tube.
4. Process for 20 seconds, and add in the remaining liquid if the dough does not form a ball during this time. Continue processing for another 25 seconds, for a total time of 45 seconds.
5. The temperature of the dough should be between 75-80F.
6. If the dough is too cold, process for another 5 seconds.
7. If it is too warm, place the dough in the refrigerator for 5-10 min.
8. Place the dough in a large ungreased bowl.
9. Cover with plastic wrap and all to rise for 1 1/2 to 2 hrs at a cold temperature of 70-72F. Turn the dough out onto a floured work surface, and divide the dough into 3 pcs.
10. Shape into baguettes.
11. Let them rise for 30-45 min.
12. Sprinkle with flour, and slash diagonally several times.
13. Place a small pan on the oven flour.
14. Preheat the oven (for one hour) to 475°F.
15. Pour once. of water into the pan on the oven floor.
16. Place the baguettes in the oven and reduce the heat to 450°F.
17. Bake for 2 min, then quickly pour another c. of water into the pan.
18. Bake for another 20-22 min till the crust is golden brown and taping the bottom produces a hollow sound. NOTES: For a lighter texture, use all-purpose flour.
19. This dough can be used to make hearty peasant rolls or possibly any other bread shape.
20. These were the absolute best baguettes I've ever made!
21. [Ellen)
Ingredients:
Bread flour
Salt
Active dry yeast
Water
Adjust the water temperature so which the combined temperature of the water and flour is 130°F.
Directions:
1. Place the flour, salt, and yeast in a food processor with the steel blade.
2. With the machine running, pour all but 2 Tbsp.
3. Of the called for liquid through the feed tube.
4. Process for 20 seconds, and add in the remaining liquid if the dough does not form a ball during this time. Continue processing for another 25 seconds, for a total time of 45 seconds.
5. The temperature of the dough should be between 75-80F.
6. If the dough is too cold, process for another 5 seconds.
7. If it is too warm, place the dough in the refrigerator for 5-10 min.
8. Place the dough in a large ungreased bowl.
9. Cover with plastic wrap and all to rise for 1 1/2 to 2 hrs at a cold temperature of 70-72F. Turn the dough out onto a floured work surface, and divide the dough into 3 pcs.
10. Shape into baguettes.
11. Let them rise for 30-45 min.
12. Sprinkle with flour, and slash diagonally several times.
13. Place a small pan on the oven flour.
14. Preheat the oven (for one hour) to 475°F.
15. Pour once. of water into the pan on the oven floor.
16. Place the baguettes in the oven and reduce the heat to 450°F.
17. Bake for 2 min, then quickly pour another c. of water into the pan.
18. Bake for another 20-22 min till the crust is golden brown and taping the bottom produces a hollow sound. NOTES: For a lighter texture, use all-purpose flour.
19. This dough can be used to make hearty peasant rolls or possibly any other bread shape.
20. These were the absolute best baguettes I've ever made!
21. [Ellen)
Printed from https://recipe.bluelayer.org/recipe/16594/baguettes-best-ever