Easy French Baguettes Step By Step Recipe

Easy Crusty French Baguette Served From Scratch

WEBApr 26, 2020 · Instructions. Add the 1/4 c warm water to a bowl and dissolve the yeast and let activate until bubbly, about 10 minutes. If …

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1. Add warm water to a bowl and dissolve the yeast.
2. In a medium sized bowl, measure out flour, add salt and stir and then add yeast.
3. Add water (a little at a time) to the dough and mix into a a shaggy dough. The dough shouldn't be sticky, so you may not need to add all of the water.
4. Cover bowl with plastic wrap and let rest for 30 minutes.

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How to Make French Baguette Baker Bettie

WEBMay 16, 2024 · Instructions. Make the Poolish: The night before making the baguettes or at least 6 hours before, make the poolish. In a large …

1. Make the Poolish: The night before making your baguettes or at least 6 hours before, make the poolish. In a large mixing bowl, combine the ingredients for the poolish. Cover the bowl with plastic wrap and let it stand at room temperature for at least 6 hours, but preferably 8-10 hours.
2. Combine the Dough: Add the rest of the ingredients for the baguette dough into the bowl with the poolish. Stir until well combined. It will appear as if there is not enough liquid at first, but as you work it together it will become a sticky dough. You may need to use your hands to knead it slightly to hydrate all the flour. As soon as all of the flour is hydrated and you have a shaggy dough with no dry spots, cover the bowl with a piece of plastic wrap and let it set at room temperature for 30 minutes.
3. Stretch and Fold: After the dough has rested for 30 minutes, you will do a series of three stretch and folds with the dough. With the dough still in the bowl, lightly dampen your hand (this will prevent the dough from sticking) and pull on one side of the dough and stretch it up and then fold it down over the top of the dough. Rotate the bowl 90 degrees and do the same with the next side. Do this again until you have stretched all four sides of the dough up and over on itself. Cover the bowl and let it rest for 30 more minutes. Stretch and fold the dough for the second round. Cover and let rest for 30 more minutes. Stretch and fold for the third round. Cover the dough and let it rest for 30 more minutes. This is a two hour process from when the dough is mixed to when it is ready to be shaped. Four 30 minute resting periods with three stretch and folds in between.
4. Prep the Oven & Other Equipment: During the final resting period, prep your pans and your oven. Position one oven rack in the very bottom position in the oven and another rack in the middle position. Place a cast iron skillet or another heatproof skillet on the bottom rack and a baking stone, baking steal, or a sheet pan turned upside down on the middle rack. Preheat your oven to 500F (260C). You want your oven and pans to be heating for at least an hour before the bread goes into the oven. You will also need to set up a lightly floured lint free towel or baker's couche to let your shaped dough rise on. Additionally, prepare a pizza peel or an unrimmed baking sheet with a piece of parchment paper.

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Quick Easy French Baguettes (Baking Baguettes for …

WEBDec 1, 2022 · Press the seams and the flip the seam side down. Spread your fingers on both hands and gently roll the dough down to create a …

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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