French Bread Baguette Recipe – Taste#05

Introduction: Embrace the Art of Homemade French Bread Baguettes

The top layer that in the morning you see when the fresh French baguette is baked is one of the tastiest things. From the first time a person gets the opportunity to smell fresh baked crusts in a kitchen, the sight of a beautifully baked crispy crust to the feeling when a delicious warm airy inside of the French baguette is about to be tasted – French bread baguette making is not only the science but art as well. In case you wish to know about making the finest French bread baguette possible, here are directions below on how to prepare the dough as well as bake the baguettes.

If you are a beginner, this guide will help you to bake great baguettes even if you have never baked any loaf of bread before, or if you are a professional bread maker, this guide will also help you to bake great baguettes in the comfort of your home as those found in the French bakeries. 

Ingredients You’ll Need: Gathering Essentials for Your French Bread Baguette Recipe

• Flour: 3 1/2 cups all-purpose flour ( about 450 grams). To get a better baguette, use French bread flour, you obtain it with high protein levels as compared to other flours.
• Water: 1 1/2 cups and this is approximately 360 milliliters when it comes to the water temperature, then it should be lukewarm. For the yeast to start working as it is supposed to the water should be about 110°F (45°C).
• Yeast: 2 1/4 teaspoons or one envelope of active dry yeast which is equal to 2 1/4 MLS. If instant yeast, can be used here; it is however advisable to adjust the quantities used.
• Salt: 1 1/2 times one teaspoon or 54 grams of fine sea salt. A great ingredient in the bread-making process, with the function of making the bread tastier and reducing the effect of yeast on the bread-making process.
• Sugar: This means that one teaspoon which is approximately 4 grams contains the following; 4 grams of granulated sugar. Sugar assists the yeast to grow and helps in better raising of the dough.
• Olive Oil: Oil- 1 tablespoon or approximately 15 milliliters of extra-virgin olive oil. This gave a rich look to the crust and also the dough became more stretchy.

Tips for Selecting High-Quality Ingredients

• Flour: When baking, it is recommended to use the high protein bread flour. It aids in the formation of the gluten network responsible for the baguette’s texture which is synonymous with chewiness.
• Yeast: Make sure you are using active yeast – Use active dry yeast, rather than instant or rapid rise. If the yeast has been stored in the pantry for some time, this can be checked by dissolving it in warm water with a pinch of sugar and if it froths, then it’s still viable.
• Water: If at all possible use the filtered water to reduce on chlorine or any other elements that might harm the yeast.

Tools and Equipment: Essential Gears in the Perfect French Bread Baguette Recipe

• Mixing Bowl: A big bowl with loose or drooping sides through which ingredients can be mixed.
• Stand Mixer: For kneading the dough better, it’s optional to use but recommended. You can also knead with your hand, although this is much more time-consuming than using mechanical means.
• Bench Scraper: Ideally suited for kneading the dough and for lifting the dough off the working surface.
• Baking Sheet or Baguette Pan: A baking sheet with parchment paper or a baguette baker if you want that perfect loaf shape and crust like the above to make it delicious.
• Bread Lame or Sharp Knife: For positioning the baguettes before baking them; this helps the bread expand as it bakes.
• Kitchen Thermometer: To test the temperature of water making sure it is at the right temperature that will activate the yeast.

How Each Tool Contributes to the French Bread Baguette Recipe

• Stand Mixer: Assures constant pressure, which is needed when making and building gluten.
• Bench Scraper: Assists in kneading, shaping the dough, and dividing it into equal parts.
• Baguette Pan: Puts into the shape of a standard baking tin and contributes to symmetry in food baking.
• Bread Lame or Knife: It also ensures the development of a good oven spring and general expansion of the baguettes.

Step-by-Step Instructions: Mastering the French Bread Baguette Recipe

Preparing the Dough: The Foundation of Your Baguette

1. Activate the Yeast: In one cup mix lukewarm water, sugar, and yeast in a small bowl. Stir well and leave the solution to stand for about 5 minutes so that it froths well. If the mixture does not froth, your yeast could be bad, start over with fresh yeast, Please do not skip this process.
2. Mix the Ingredients: Sieve the flour and salt in a big bowl for easy mixing if using a fork or a wire whisk. In the middle create a well, add the yeast mixture and the olive oil to it, and mix with a spoon. Mix until the formation of a coarse dumpling-like batter.
3. Knead the Dough: Sprinkle some flour on the surface and then transfer the dough on it and knead it for 10-15 minutes depending on the softness of the dough. In case you are using a stand mixer, attach the dough hook and mix at a medium speed, for about seven minutes.

First Rise: Allowing the Dough to Develop Flavor

1. Shape and Rest: Knead the two together into a ball and then put it into a bowl that has been greased lightly. Then place the mixture with plastic wrap or a damp cloth. Allow it to rise in a warm, draft-free area for approximately 1 – 1 ½ hrs or until it doubles its size.
2. Check the Dough: This is to check whether the dough has risen to the right extent simply press a finger into it. If the indentation stays like an indention then it is ready for the next process in preparation of the dough.

Shaping the Baguettes: Achieving That Classic French Form

1. Divide the Dough: Knead the dough down and then transfer it to a surface that has flour on it. Cut it into 2 or 3 portions resulting in similar-sized baguettes depending on the size of your loaf.
2. Shape Each Portion: After that, spread each portion a little in front and place it in the form of a rectangle. Bend the two long sides inwards and then roll it up from one end to the other end. To close the seams pinch them with your fingers.
3. Form the Baguettes: In the same manner, roll the dough and make round shapes that are approximately 14-16 inches in length. If you are using a baguette pan then transfer the shaped dough on top of it. If not, put them in a baking tray with greased paper on them.

Second Rise: Perfecting the Texture and Fluffiness

1. Preheat the Oven: A few minutes before baking, preheat your oven to 245°C. Put an unused baking dish underneath to produce steam as this aids in coming up with a crispy surface of the potato brick.
2. Let the Dough Rise: Place the shaped baguettes again on a wet towel or cover with polyethylene wrap and let it rest for a further 30 minutes or until the baguette has enlarged.

Baking: Creating the Perfect Crust and Crumb

1. Score the Baguettes: With a bread lame you score the top part of each baguette several times by drawing diagonal patterns. This enables the bread to rise during the baking process. Most flour brands may have this ingredient whilst others do not.
2. Bake: Put the baguettes in the hot oven on the middle shelf. Add hot water into the baking dish left empty on the bottom tray so as to create steam. Bake for 20-25 mins, or until the baguettes are golden brown and give the sound of a bread drum when knocked at the bottom.
3. Cool: Take out from the oven the baguettes and allow it to cool on a wire rack before slicing.

Tips for Perfecting Your French Bread Baguette Recipe

• Kneading: Stretching is very important for the development of gluten which makes the baguettes tough in the mouth. If the dough is wet or too sticky, spread a little more flour on it when you are kneading.
• Temperature: Make sure the water temperature is okay. It is important not to let the dough get too hot as this can easily kill the yeast and on the other end, if the temperature is too low this will slow down the fermentation process.
• Rising Time: The dough should rise until it becomes two times bigger in size than that of the initial dough creation. It is recommended that this process is not rushed because it plays a part in adding to the final flavor and texture of the baguettes.

Check Out: Crusty French Bread Recipe – Taste#04.

Variations and Creative Twists: Customizing Your French Bread Baguette Recipe

• Herb Baguettes: It may be necessary to add freshly chopped herbs such as rosemary, thyme, or basil to the dough for an enhanced flavor.
• Cheese Baguettes: That kind of cheese like Parmesan or Gruyère can be grated to include in the dough and give it a savory taste.
• Olive Baguettes: You may use chopped olives or sun-dried tomatoes to enrich the dishes and enhance their taste.

Serving and Storing: Enjoying Your French Bread Baguette Recipe

• Serving: While still warm it is ideal in sandwiches, accompanied by cheese and cold cuts, or even with a small slab of butter. They are well known to be complementary when consumed alongside soups, salads, etc.
• Storing: Tsantsas recommends the following ways of keeping the baguettes fresh: after baking, remove the bread from the oven place it in a paper bag, and leave it at room temperature for not more than two days. In case it is to be stored for a longer time they can be wrapped in a plastic paper and then put in the freezer. Heat in a preheated oven at 175°C for a few minutes to serve to regain the freshness.

Conclusion: Enjoy the Delicious Results of Your French Bread Baguette Recipe

It is very satisfying to bake French bread baguettes from scratch and the results are yummy! By following this ultimate French bread baguette recipe, you’ve read the following steps to baguette a perfect crisp and starchy bread as any bakery. Dough preparation, dough stretching and forming, and even baking contribute to the final product. Perhaps, therefore, the joy of the process is the variety, as well as the fun of the entire process of making baguettes from scratch and the delicious feeling that comes with that.

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