BAGUETTE IN FRENCH RECIPES

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CLASSIC FRENCH BAGUETTE RECIPE | FRENCH RECIPES | UNCUT ...



Classic French Baguette Recipe | French Recipes | Uncut ... image

TRADITIONAL FRENCH RECIPE: This is the traditional french recipe for the classic and super famous french baguette. Honestly, you won't find a more accurate recipe for baguette anywhere else on the net. The baguette de tradition française is made from wheat flour, water, yeast, and common salt. It does not contain additives, but it may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt flour.

Provided by Uncut Recipes

Total Time 5 hours

Prep Time 1 hours

Cook Time 4 hours

Yield 4 servings

Number Of Ingredients 4

2 cups Strong White Flour
0.75 cup Water
2 teaspoons Dried Yeast
1 teaspoon Salt

Steps:

  • 01 - Place the Flour, Salt, Yeast, Olive Oil ( if used ) in a mixer with a dough hook attached and start mixing. 02 - Add the Water little by little, and keep mixing until you have a smooth dough. 03 - Oil the Dough outside ( is Oil is used, otherwise, flower it ) and place it in a bowl. Cover it with a tower and allow it do grow for about 2.5 Hours.04 - Stretch and fold the Dough few times and then roll it to a Baguette Shape. 05 - Place on a tray, cover and leave it to doubled in size for about 2 hours. 06 - Preheat the oven to 220C / 425F. 07 - Splash some water on the walls of the oven to create some steam ( this will help form the crust ). 08 - Right before baking, slash the top of each baguette three times. 09 - Bake the baguettes for 30 minutes. 10 - Lower the temperature to 200C / 400F and cook for 10 more minutes or until golden.

Nutrition Facts : ServingSize 1 portion, Calories 150 cal, FatContent 15 g

HOMEMADE FRENCH BAGUETTES RECIPE | KELSEY NIXON | FOOD NETWORK



Homemade French Baguettes Recipe | Kelsey Nixon | Food Network image

Provided by Kelsey Nixon

Total Time 1 hours 35 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 7

2 envelopes dry active yeast (1 1/2 tablespoons)
2 tablespoons honey
3 1/2 to 4 cups all-purpose flour, plus more for dusting
2 teaspoons salt
Canola oil, for greasing bowl
Cornmeal, for dusting pan
3 to 4 ice cubes

Steps:

  • Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
  • Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
  • Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
  • Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
  • Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
  • When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
  • Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.
  • Serving suggestions: ricotta cheese and acacia honey.

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