Easy French Baguette Recipes

Soft French Baguette – Nina Kneads to Bake

WebJan 9, 2019 · Instructions. Add yeast, sugar and water to a large bowl. Let yeast bloom for a few minutes, and then add salt and 2 cups of flour. Mix …

Rating: 5/5(6)
1. Add yeast, sugar and water to the bowl of an electric mixer. Let bloom for a few minutes and then add salt and half the amount of flour. Fit mixer with the dough hook attachment and mix for a few minutes.
2. Add in 1/4 cup of the flour at a time, and knead until the dough comes together and cleans the side of the bowl. You may need to use less or more flour as bread making depends on the temperature of your kitchen. If you need more flour, add 1 tbsp at a time.
3. Pour dough out onto lightly dusted bench. knead by hand for 1 minute and then place dough into a greased bowl. Cover with plastic wrap and place in warm environment. I turn on my oven at 350F for 1 minute to get the oven warm and then turn it off. I let my dough rise in the oven.
4. Once dough has doubled, approximately 1 hour, turn onto lightly dusted bench. Using a rolling pin, roll dough into a 16x12 inch rectangle. Cut in half, vertically, creating two 8x12 inch rectangles.

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Quick Easy French Baguettes (Baking Baguettes for …

WebDec 1, 2022 · Keep at it! Place the cookie sheet or baguette pan on the middle rack of the hot oven. If you have a baking stone, let it heat up …

1. Proof the yeast with the honey and warm water. For bread making novices this means putting the warm water in your big mixing bowl and adding the yeast and honey. Give it a little stir and then let it sit on the counter for 10 minutes. You will see the grains of yeast wake up and rise to the surface and expand (this is a cool process to share with kids!).
2. Once proofed, add salt and slowly add the flour and olive oil until a shaggy dough is formed. I started using a spatula and then dug in with my hands to work in all the flour. Form a round ball in the bowl but be careful not to work the dough too much. No need to use the Kitchen Aid for this recipe!
3. Dust the top of your dough ball with little bit of flour then cover with a towel. My Nanny’s trick was to wet a thin tea towel with hot water to cover the dough with and then place the bowl on top of the fridge for a little extra heat from the motor. I don’t have room on top of my fridge but placing the bowl on top of my dryer worked wonders. Let the dough rise until it doubles in size (about an hour) then split dough in 2 and roll out your baguettes.
4. This is where it gets a little technical and where I struggled in my first attempt. Rolling out dough takes some skill. See video in blog post below for how Le Chef rolled out our baguettes and then cut (or scored) them beautifully to create tearable pieces to the baguette.

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