BAGUETTE TRANSPARENT RECIPES
HOMEMADE FRENCH BAGUETTES RECIPE | KELSEY NIXON | FOOD NETWORK
Provided by Kelsey Nixon
Total Time 1 hours 35 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 7
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.
BAGUETTE RECIPES | BBC GOOD FOOD
Bake your own baguette or pimp out a shop-bought loaf with our tasting fillings. Our French bread recipes are perfect for breakfast, lunch or dinner.
Provided by Good Food team
Number Of Ingredients 1
FRENCH BAGUETTES - TRANSPARENT LANGUAGE
Jun 13, 2016 · You mix 4 oz. high-quality flour with 1 cup of non-chlorinated water and cover loosely. Every day you “feed” the sourdough starter, discarding half of the mix and adding in another 4 oz of flour and 1 cup of water. Do this until the mixture begins to bubble on the third day, which shows that the fermentation process has begun.
From blogs.transparent.com
From blogs.transparent.com
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CLASSIC BAGUETTES | KING ARTHUR BAKING
Start to heat 1 1/2 cups water to boiling. If your baguettes have risen in a dish towel or couche, gently roll them (seam side down) onto a lightly greased (or parchment-lined) baking sheet. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker's peel.
From kingarthurbaking.com
From kingarthurbaking.com
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15 RECIPES THAT START WITH A BAGUETTE | TASTE OF HOME
Feb 24, 2020 · Tomato Baguette Pizza. When my tomatoes ripen all at once, I use them up in simple recipes like this one. Cheesy baguette pizzas, served with a salad, make an ideal lunch. —Lorraine Caland, Shuniah, Ontario. Editor’s tip: This recipe would also work with other types of French bread, such as a ficelle or a classic French bread loaf.
From tasteofhome.com
From tasteofhome.com
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BAGUETTES 4 WAYS | KING ARTHUR BAKING
From kingarthurbaking.com
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HOW TO MAKE FRENCH BAGUETTES - TASTE OF ARTISAN
May 15, 2019 · Mixing the dough and stretch and folds. The first step is to mix all ingredients in a bowl and let sit for about 10 minutes, followed by 3 stretch and folds over a period of 1 1/2 hours, about every 30-45 minutes or so. In each stretch and fold iteration, pull one side of the dough and fold onto itself.
From tasteofartisan.com
From tasteofartisan.com
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BAGUETTE (THE EASIEST RECIPE) - MOMSDISH
Aug 11, 2020 · Mix the dry ingredients together and add water. Cover with plastic wrap and let sit overnight (up to 20 hours) on the countertop in a well oiled bowl. Generously flour your hands and your baking sheet. Form dough into baguette shape (about 12 inches long) and let it rise in a warm place for 1-2 hours.
From momsdish.com
From momsdish.com
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FRENCH BAGUETTES | ALLRECIPES
Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
From allrecipes.com
From allrecipes.com
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15 RECIPES THAT START WITH A BAGUETTE | TASTE OF HOME
Feb 24, 2020 · Tomato Baguette Pizza. When my tomatoes ripen all at once, I use them up in simple recipes like this one. Cheesy baguette pizzas, served with a salad, make an ideal lunch. —Lorraine Caland, Shuniah, Ontario. Editor’s tip: This recipe would also work with other types of French bread, such as a ficelle or a classic French bread loaf.
From tasteofhome.com
From tasteofhome.com
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SPRING MEDLEY BAGUETTE | ZOJIRUSHI.COM
You will need wax paper and transparent tape. 1. In a small bowl, mix all dressing ingredients and one tablespoon of cream cheese. Set aside. 2. Prepare the baguette. Trim off both ends of the baguette, about 1-2 inches. Cut crosswise into two, each about 8 to 9 inches in length. 3.
From zojirushi.com
From zojirushi.com
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THE BAGUETTE RECIPE | FOOD NETWORK
Directions. Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool ...
From foodnetwork.com
From foodnetwork.com
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EASY BAGUETTE (STANGENBROT) BREAD RECIPE
Apr 08, 2021 · Store baguettes loosely wrapped at room temperature for 2 to 3 days. To freeze, let the baguettes cool completely and then double-wrap in plastic wrap. Alternatively, wrap the bread in heavy duty foil. Bread may be frozen for up to 6 months but the flavor will be best if thawed and eaten within a month or two.
From thespruceeats.com
From thespruceeats.com
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EASY CRUSTY BAGUETTES | KING ARTHUR BAKING
Place the logs, seam-side down, into the prepared baker. Cover the baker with the lid, and let the baguettes rise until very puffy, about 90 minutes. Preheat the oven to 450°F. Just before baking, remove the lid of the baker, slash the tops of the baguettes several times, and spritz with water. Return the lid to the baker.
From kingarthurbaking.com
From kingarthurbaking.com
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CRUSTY FRENCH BAGUETTE RECIPE: PERFECT RESULTS & SO EASY ...
Jan 29, 2019 · Turn 90 degrees and repeat. Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours). Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
From bakingamoment.com
From bakingamoment.com
WHAT IS TRANSLUCENT CRUMB? | THE FRESH LOAF
Since I have been working on baguettes with a cold retard, I used that technique on the sourdough and let it sit in the refrigerator for 20 hours after some stretching and folding on the wet dough. Then preshaped and shaped as two small boules. Lo and behold when I cut into it, it had an almost translucent quality.
From thefreshloaf.com
From thefreshloaf.com
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21 EASY VIETNAMESE RECIPES YOU CAN WHIP UP AT HOME ...
Dec 06, 2021 · Grilled Pork Noodles (Bun Thit Nuong) The ultimate Southern Vietnamese food, bun thit nuong offers a feast in just one bowl. It’s made with tender grilled pork marinated with lemongrass, soy sauce, and fish sauce. This scrumptious dish comes with soft vermicelli noodles and fresh vegetables like cucumber and lettuce.
From recipes.net
From recipes.net
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SANDWICH PNG IMAGES | SANDWICH TRANSPARENT PNG - VIPPNG
1600*1200 Size:442 KB. Grilled Sandwich Png Pic Background - Grilled Sandwich Transparent Background. 1280*852 Size:1,120 KB. Sandwiches - Sandwiches Png. 1008*646 Size:191 KB. Sandwich - Sandwich From Top Png. 539*584 Size:634 KB. Food,treats And Drinks Full Of Big And Back Yard Flavour - Breakfast Sandwich.
From vippng.com
From vippng.com
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3 CLASSIC FRENCH BAGUETTE SANDWICHES - UNPEELED JOURNAL
Baguette Sandwich Recipe #3: Pan Bagnat. The pan bagnant sandwich recipe requires a little more effort, but it 100 percent worth it. Think of pan bagnat as Niçoise salad in sandwich form. “Pan bagnat” means “bathed bread,” an accurate name called because the baguette soaks up olive oil and moisture from the filling until the entire thing becomes one delicious — and impressive ...
From unpeeledjournal.com
From unpeeledjournal.com
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RECIPE: LA BAGUETTE'S FRENCH ONION SOUP - RECIPELINK.COM
Cook onions in butter, covered, over medium-low heat until moisture forms and onions are transparent but not brown, about 20 minutes. Uncover, raise heat to medium and cook 45 minutes or longer, stirring often, until liquid has evaporated and onion's natural sugars caramelize; onions should be dark golden-brown. Add wine and bring to boil.
From recipelink.com
From recipelink.com
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RECIPE OF THE DAY: FOUR DELICIOUS, MUST-TRY SPINACH RECIPES
Nov 09, 2021 · Preheat oven to 180°C. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. In a large bowl, stir together cream cheese ...
From citizen.co.za
From citizen.co.za
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ORIGINAL CIABATTA BAGUETTE - BOULART
The Ciabatta baguette is a Boulart creation and our signature product, combining the classic French baguette shape with the famous Italian recipe. Made with unbleached, untreated, enriched wheat flour, water, sea salt, yeast and malted barley, this one-of-a-kind in-house creation always flies off the shelves.
From boulart.com
From boulart.com
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