Bonjour, mes amis! As you read this I am probably on an airplane flying over the Atlantic on my way to PARIS (pronounced “pairee” – we’re in France now, after all)!!! I wanted to leave you with this deeeelicieux and easy baguette recipe while I’m away.
The key to this recipe is the bread flour. I’ve used all-purpose flour for bread in the past, and while it does a pretty good job, bread flour will produce the fluffiest, most perfect loaf you ever did see. Seriously, when I sliced into the fresh-from-the-oven warm baguette, it was so beautiful and perfect I thought that I bought it at a boulangerie.
You can be a French baker too! Just follow this recipe from The Culinary Institute of America.
Homemade Baguettes (recipe very slightly adapted from Baking at Home with the Culinary Institute)
yield: 2 loaves
- 1 3/4 cups warm water (it should feel about the same as your body temp.)
- 1 teaspoon active dry yeast
- 4 1/2 cups bread flour
- 1 teaspoon salt
- Vegetable oil for greasing the bowl
- In the bowl of a stand mixer fitted with a dough hook, stir together the water and yeast. Allow to sit for a couple minutes, until the yeast is fully dissolved. Add the flour and salt and mix on low until the dough starts to come together; crank the speed up to medium and knead for 10 minutes, or until the dough is smooth and elastic.
- Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and allow to rise in a warm place until doubled in size, about 30 minutes. Fold the dough over gently on itself, then re-cover and let rise for an additional 45 minutes.
- Fold the dough over on itself again, pressing it down to release the gas bubbles. Place the dough on a lightly floured work surface and cut into two equal pieces. Shape the pieces into two round balls and cover. Let rest for about 30 minutes.
- Press each dough ball into the shape of a rectangle, about 10 inches long. Roll longways to create a 10-inch cylinder, and pinch the seam on the underside of the dough. Place the dough cylinders on a large baking sheet and cover. Allow to rise in a warm spot until nearly doubled in volume, about 1 hour.
- Preheat the oven to 425 degrees. Run a knife diagonally across the tops of the loaves to score them, cutting just through the top layer of dough.
- Just before putting the loaves in the oven, brush or mist lightly with water. Brush or mist 1 more time during the first 5 minutes of baking. Bake until the loaves are golden brown and sound hollow when tapped; about 30 minutes. Allow to cool on wire racks before cutting.
Additionally, look what I finally
stopped failing at figured out!