Claudine Marquet's Authentic French Baguettes

Name: Claudine Marquet's Authentic French Baguettes
Prep time: 1 h 35 min
Cook time: 30 min
Total time: 2 h 5 min
Yield: 3 baguettes
Ingredients: 4 cups flour; 1/4 cup wheat germ; 2 teaspoons salt; 1 1/2 cups warm water; 1 teaspoon dry yeast; cornmeal

(1)

Recipe by Cathy Kerton-Johnson

This is a simple recipe from Cooks.Com. I use it to make fresh baguettes at home for the week.

READY IN: 2hrs 5mins

YIELD: 3 baguettes

UNITS: US

INGREDIENTS

Nutrition

4

cups flour
¹⁄₄

cup wheat germ
2

teaspoons salt
1 ¹⁄₂

cups warm water
1

teaspoon dry yeast
cornmeal

DIRECTIONS

Dissolve the yeast in 3/4 cup warm water.
Place flour, salt, and wheat germ in the bowl of a food processor.
Add the yeast and water mixture and pulse 5 times.
Add the remaining water while turning the machine on and off.
Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
Remove and knead by hand for 1 minute more.
Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
Punch down and divide into 3 pieces.
Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
Let rise 30 minutes, then slash before baking.
Put a pan of hot water in the oven and preheat it to 400 degrees.
Bake the bread for 30 minutes.
Cool the loaves on a rack.
These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.