Baguettes: Do Try This at Home

"One of my favorite bread recipes! These will make you look like a star! When I make this recipe, I make 2, instead of 3 loaves, from the same amount of dough. See photo gallery. Here is the method that I use after mixing the recipe and putting the dough to rest in a covered plastic container. For the baguettes I folded at one hour and then again at 2 hours. I then rough shaped into baguettes, allowed to rest under plastic for 15 minutes; final shaped and placed on the nonstick bread pan and covered with a cold, damp tea towel for the final rise. This video shows the rising and folding: http://www.thebackhomebakery.com/Tutorials/Ciabatta.html This video shows you how to shape: http://www.thebackhomebakery.com/Tutorials/Shaping.html From KA: These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-gold crust. While it's a challenge to make "real" baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. Step-by-step photos illustrating how to make this recipe following the original recipe below: http://www.kingarthurflour.com/blog/2008/05/02/baguettes-do-try-this-at-home/"
 
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photo by a food.com user photo by a food.com user
Ready In:
16hrs 30mins
Ingredients:
7
Yields:
3 16
Serves:
16

ingredients

  • BREAD STARTER

  • 12 cup water, cool
  • 116 teaspoon active dry yeast (can substitute instant yeast)
  • 1 cup oz unbleached bread flour, King Arthur
  • BREAD DOUGH

  • 1 teaspoon active dry yeast or 1 teaspoon instant yeast
  • 1 14 cups water, lukewarm (**please see water note below)
  • 3 12 cups unbleached bread flour, King Arthur
  • 1 12 teaspoons salt
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directions

  • * *Water for dough: Use 1 cup water in summer (or in a humid environment), 1 1/4 cups water in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
  • Directions.
  • Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have risen and become bubbly. If it hasn't, your yeast may not be working. Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes. If nothing happens, replace your yeast, and begin the starter process again.
  • If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt. If you're using instant yeast, there's no need to combine it with the water first. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. Knead for about 5 minutes on speed 2 of a stand mixer.
  • Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
  • Turn the dough out onto a lightly greased work surface. Divide it into three equal pieces.
  • Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
  • Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again.
  • With the seam-side down, cup your fingers and gently roll the dough into a 15" log. Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans.*.
  • Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they've become very puffy, about 1 1/2 hours.
  • Towards the end of the rising time, preheat your oven to 450°F; if you're using a baking stone, place it on the lowest rack.
  • Using a very sharp knife held at about a 45° angle, make three 8" vertical slashes in each baguette. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.
  • Bake the baguettes until they're a very deep golden brown, 25 to 30 minutes. Remove them from the oven and cool on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool in the oven.

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Reviews

  1. WOW Brandess what a wonderful bread recipe. I have been trying to make Baguettes for about a year now and have no luck until yesterday. They came out perfect. The crust was so crisp and the texture was airy; full of holes. They tasted great. There are a lot of steps in making these, but well worth the time and effort. Thank-You so much for posting. SaderBee
     
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