Au Revoir! + Homemade Baguettes

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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Just in the knick of time: french macarons!!  Thank you David Lebovitz for your recipe and Jess for your inspiration!

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2 thoughts on “Au Revoir! + Homemade Baguettes

  1. J. @ kawaiikitchen

    Oh those macarons look yummy! I just noticed that I also made my first macarons by following David Lebovitz’s recipe, which turned out pretty nicely 😉
    And by the way: these home made baguettes look sooo delicious, as well. Gotta try baking them, soon! Hope you have a great time in France and eat a lot of tasty foods!

    Reply

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