Healthy Foods

Baguette Recipe (Easy with Video!) – A Couple Cooks

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This crusty French baguette recipe is simpler to make than you suppose! Right here’s a video tutorial displaying easy methods to make this traditional crusty bread.

Baguette Recipe

What’s higher than a crunchy recent French artisan baguette? (Virtually nothing.) Properly, right here’s an straightforward baguette recipe you may make at house! It’s easy to make: there’s no particular tools required! And the one ingredient you want are all-purpose flour, yeast and salt. You can be completely amazed on the crunchy texture, tangy taste, and exquisite lengthy loaf. Now we have a protracted checklist of bread recipes (together with our “well-known” sourdough bread), however Alex and I agreed this one is our new favourite. The flavour is out of this world. Right here’s what to do!

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Easy methods to make this baguette recipe: an outline!

Right here’s the essential define of what you’re getting your self into with this baguette recipe. The method spans Three days! Day One takes 1 hour (only a few minutes of palms on time) and also you’ll want about Three hours on Day Three to form and bake it. In between, you’ll relaxation the dough within the fridge for two days. That is the key to the perfect baguette taste! Right here’s an overview of what you’ll should do:

Day 1 Combine the dough, proof 1 hour, refrigerate (15 minutes energetic)
Day 2 Refrigerate dough
Day 3 Proof and form dough (30 minutes energetic, 2 hours inactive)
Bake (40 minutes)
Cool (20 minutes)
How to make a baguette
French baguettes and no knead bread

Tools checklist for making a baguette (nothing particular wanted!)

This baguette recipe requires no particular tools! In comparison with different artisan bread recipes like our sourdough, artisan, and even no knead, it’s obtained the smallest checklist of required instruments. There’s no Dutch oven and no proofing basket wanted. Right here’s what you want!

Required instruments for this artisan bread recipe

  1. Parchment paper
  2. Baking sheet
  3. Sharp knife or lame for scoring the bread
  4. Kitchen scale for measuring (optionally available)

All you want is all-purpose flour

One other function of this baguette recipe is that every one you want is all-purpose flour! Our different bread recipes use flour blends like complete wheat and bread flour. Baguettes are surprisingly easy: requiring solely all-puprose flour, salt and yeast.

This recipe makes 2 loaves: halve it if desired!

This baguette recipe makes 2 loaves of bread. In case you don’t suppose you’ll eat two in a number of days, listed here are some choices:

  • Make half the recipe. It really works simply as effectively with half the portions: you possibly can observe the recipe to a T.
  • Freeze the second baguette. You’ll be able to freeze the second baguette for a number of months, then reheat it from frozen. It comes out a bit of crustier however the taste is simply nearly as good! See the “Storage” part under.
Easy baguette recipe

Suppose forward! A 2 day relaxation is required.

We mentioned it as soon as, however we’ll say it once more. This bread requires pondering forward a number of days. You’ll must relaxation the bread dough for two days within the fridge. Why?

  • The two day relaxation makes a fancy, tangy taste. Resting the dough within the fridge can be referred to as “fermenting”. Because the dough ferments, it develops a naturally tangy and complicated taste. (We additionally recommend this with our best pizza dough.) You’ll be able to really style the distinction!
  • It doesn’t should be precisely 48 hours. There’s some wiggle room, so don’t fear for those who do about 1.5 days as a substitute of a full 2 days on the remaining time.

Easy methods to form a baguette (video!)

The a part of making this baguette recipe that requires essentially the most approach is folding and shaping the dough. It’s best to discover ways to form the dough by watching. So, we made you a video! Right here’s Alex demonstrating easy methods to form a baguette. We extremely advocate watching this video earlier than you begin!

Easy methods to rating a baguette

See these stunning traces on the highest of the baguette? These are referred to as rating traces. Scoring is slashing the highest of the dough with a pointy knife to permit it to broaden when baking. Listed here are some issues to learn about scoring the baguette (additionally watch the video above):

  • Use your sharpest knife, or a lame. You’ll need the knife to be extremely sharp. We bought a lame for this, since we make plenty of bread recipes. However a knife works simply as effectively!
  • Make shallow, diagonal overlapping cuts. You wish to lower simply the floor — if it’s too deep it collapses, if it’s too shallow it bursts. Make the sample seem like the one within the video above, the place the cuts overlap diagonally.
French baguette recipe

Storage & reheating information for this baguette recipe

This baguette recipe has no preservatives, so the storage is completely different from a bread you may purchase from the shop. Since this recipe makes two loaves, you possibly can freeze the second and eat it later! It comes out a bit of crustier than the day of baking, nevertheless it’s nonetheless improbable and the flavour is completely preserved. Right here’s what to do:

  • Room temperature storage (2 days): When you’ve baked your French baguette, it’s best eaten inside 48 hours. Retailer it wrapped in a towel at room temperature.
  • Frozen (Three months): Let the baguette cool to room temperature, then wrap it in aluminum foil and place it in a plastic bag. Freeze for a number of months.
  • Reheating: Preheat the oven to 325 levels Fahrenheit. Unwrap the baguette and add on to the oven grate (from frozen!) and bake about 15 to 20 minutes till warmed by means of.
Baguette on cheese board

Methods to serve this baguette

There are such a lot of methods to serve a baguette! Possible you have already got concepts. Listed here are a few of our favorites, together with some methods to make use of stale bread:

  • On a cheese board. See above! Add a wide range of cheeses, olives, nuts, and jam and also you’ve obtained one unbelievable cheese board for entertaining.
  • With salted French butter. One of many absolute best style treats: this baguette with salted French butter. Search for French or European-style butter at your native grocery.
  • With dips. Attempt it with our Spinach Artichoke Dip: it’s pleasant.
  • Crostini. When it’s beginning to go stale, flip it into Easy Crostini and prime with toppings, or make Goat Cheese Crostini.
  • Garlic toast. One other concept for Day 2, make it into this insanely garlicky Garlic Toast.
  • Breadcrumbs or croutons. In case you get to the purpose the place it’s fairly stale, make it into breadcrumbs or croutons! It’s also possible to use it for panzanella or bread soup.

This French baguette recipe is…

Vegetarian, vegan, plant-based, and dairy free.

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Description

This crusty French baguette recipe is simpler to make than you suppose! Right here’s a video tutorial displaying easy methods to make this traditional crusty bread.



Scale

Elements

  • 500 grams all-purpose flour (four cups)*
  • eight grams on the spot or energetic dry yeast (2 teaspoons)
  • 12 grams kosher salt (2 teaspoons)
  • 350 grams heat water (1 1/2 cups)

Directions

Day 1: Make the dough (15 minutes energetic, 45 minutes inactive)

  1. Combine the dough: Mix the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to mix. Add the water and stir till a raggy dough types. Flip the dough out onto a floured floor.
  2. Knead the dough: Knead the dough by pushing with the bottom of your palm, then reforming it right into a ball. Proceed kneading for eight minutes till the dough feels pillowy and has a clean, stretchy exterior. If the dough could be very sticky, add a small quantity of flour whereas kneading. Resist the urge so as to add plenty of flour. Alternatively: connect the dough hook to a stand mixer and begin the mixer on medium-low velocity, then enable the mixer to knead for eight minutes.
  3. Proof 45 to 60 minutes: After the kneading is completed, kind the dough right into a ball and return to the bowl. Proof till doubled in dimension, about 45-60 minutes. Divide dough into two equal items. Gently form every half right into a boule (ball form) by folding the dough underneath itself. Place every dough right into a separate lined container, with room for the dough to double in dimension.
  4. Refrigerate 2 days: Place containers within the fridge for two days to ferment (that is the place all the flavour comes from!).

Day 3: Form & Bake (30 minutes energetic, 2 hours inactive, 40 minutes bake, 20 minutes cool)

  1. Proof 1 hour: When able to bake, take away the dough from the fridge. Place dough onto calmly floured counter and pull ends underneath dough to kind a boule form (watch video for this and all following steps). Repeat with second dough. Cowl with towel and relaxation 1 hour.
  2. Fold the dough & relaxation 10 minutes: After an hour, flip the dough over and pull out the left and proper ends. Fold the ends into the middle of the dough and gently roll right into a log. Pinch the seams on the edges. Watch out to not press too arduous whereas rolling to keep away from deflating the dough. Repeat with second dough. Cowl with a towel and relaxation for 10 minutes.
  3. Pre-shape the dough & relaxation 5 minutes: Sprinkle the doughs with flour. Flip the dough and pat it gently right into a rectangle. Fold in half and use the heel of your hand to pinch the seam and kind a log form. Flip and repeat the method. Repeat with second dough. Cowl with towel and relaxation 5 minutes.
  4. Form the dough & proof 45 minutes: Place a clear towel on a baking pan and mud it closely with flour. Ranging from the middle of the dough, use your palms to roll the dough into a protracted baguette form the just about the size of your pan. Make sure that to roll your palms all the way in which previous the ends of the dough to create the tapered level. Fastidiously switch the dough to the floured towel and tuck it on each side to supply assist. Repeat with second dough. Cowl with a towel and proof for 45 minutes.
  5. Preheat the oven: In the meantime, preheat the oven to 475 levels Fahrenheit. Place a forged iron pan or your thickest baking sheet on the rack slightly below and off to the opposite aspect of oven. You’ll pour water into it later to create steam.
  6. Rating the bread: After proofing, fastidiously transfer every dough out of the towel and switch it immediately onto the pan. Make sure the dough is straightened and mud it calmly with flour. Use a pointy knife or lame to attain every bread four occasions at a slight diagonal, simply overlapping sample.
  7. Bake at 475 levels: Place the tray within the oven and add steam: cowl your hand with a towel and really fastidiously pour 1 cup of water onto the cast-iron pan or baking sheet, then instantly shut the door. Bake 16 minutes after which cut back the oven temperature to 400 levels.
  8. Bake at 400 levels: Open the oven door and fan it a number of occasions to launch moist air. Bake for 23 to 25 minutes till golden brown. Cool on a wire rack at the least 20 minutes earlier than serving.
  9. Storage directions: Retailer at room temperature wrapped in a towel for as much as 2 days. To protect the second loaf, you possibly can freeze it: wrap in foil and place in a plastic bag. Retailer for a number of months within the freezer. To reheat, bake from frozen for 15 to 20 minutes at 325 levels Fahrenheit.

Notes

*In case you’d like only one loaf, lower the portions in half. The recipe works simply as effectively!

  • Class: Bread
  • Methodology: Baked
  • Delicacies: French

Key phrases: Baguette Recipe, French Baguette,

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