Food recipes
How to Make French Baguettes
How to Make French Baguettes Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic salt, table wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow Directions:...
How to Make French Baguettes
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
Directions:
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.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
Directions:
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.