Best Authentic Artisan Baguettes Recipes

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TRADITIONAL ARTISAN STYLE BAGUETTE - RUSTIC FRENCH BREAD



Traditional Artisan Style Baguette - Rustic French Bread image

A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes.

Provided by BecR2400

Categories     Yeast Breads

Time 32m

Yield 2 Baguettes, 4-6 serving(s)

Number Of Ingredients 5

1 (1/4 ounce) packet active dry yeast
1 tablespoon organic honey
1 1/2 cups warm water
2 teaspoons natural sea salt
4 -4 1/2 cups unbleached all-purpose flour

Steps:

  • Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
  • In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
  • Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
  • Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
  • Preheat oven to 400F degrees.
  • Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
  • Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
  • Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
  • Best eaten the same day.

Nutrition Facts : Calories 476.7, Fat 1.4, SaturatedFat 0.2, Sodium 1169, Carbohydrate 100.4, Fiber 3.9, Sugar 4.7, Protein 13.6

THE FRENCH BAGUETTES RECIPE BY ÉRIC KAYSER



The French Baguettes Recipe by Éric Kayser image

Here is the French baguette tradition recipe by Éric Kayser.

Provided by Leonce Chenal

Categories     Side Dish

Time 5h3m

Number Of Ingredients 9

140 g rye flour
100 g wheat flour T65
240 g water
10 g honey
500 g bread flour (T55 or unbleached bread flour)
100 g levain starter*
330 g water
9 g sea salt
4 g fresh baker's yeast

Steps:

  • Day 1: Mix 20g of rye flour with 5g of honey and 20g of water. Mix until there should be no flour left in the bottom of the glass. Let rest and cover with a clean kitchen cloth at room temperature for 24 hours.
  • Day 2: Add 40g of rye flour, 40g of water, 5g of honey to your preparation. Mix well until there is no residue of flour on the bottom of the glass. Let rest and cover with a clean kitchen cloth at room temperature for 24 hours.
  • Day 3: Add 80g of rye flour and 80g of water to your preparation. Mix until there should be no flour left in the bottom of the glass. Let rest and cover with a clean kitchen cloth at room temperature for 24 hours.
  • Day 4: Add 100g of wheat flour (Type 65) and 100g of water to your preparation. Here is a levain starter ready to be used.
  • Knead the 500g of flour with the 330g of water for a few minutes (about 4 minutes at slow speed). Let it rise at room temperature and under a kitchen towel for about 1 hour.
  • Add the 4g of fresh baker's yeast, the 9g of salt, and the 100g of levain starter. Then, knead for 6 to 7 minutes.
  • Place the dough on a kitchen towel. Take its temperature, it must be around 23/24°C (73/75°F) to have a good fermentation. Let the dough rise for 1 hour. Then, cut the dough in three, and shape the bread into round loaves. Leave them rest for 30 minutes.
  • Put a little bit of flour on your kitchen worktops, just under the round loaf. Press on it but without degassing too much. Stretch the dough a little bit, roll it up and roll it out into a baguette shape. Put it on a kitchen cloth. Fold the kitchen cloth over so the dough does not touch each other and place another dough on top and so on. Let the dough rise for about 2 hours.
  • Just before baking the bread, put water in the oven to create water vapor so you can rise the dough longer. Bake the bread for 22/23 min at 250°C/482°F (th.8-9).

MARIANNE BAGUETTE - TRADITIONAL RUSTIC FRENCH BREAD



Marianne Baguette - Traditional Rustic French Bread image

A traditional style baguette de Campagne - rustic French bread, which is easy to make and has lots of body - it is NOT like the usual light, supermarket produced baguettes of today. This bread can be started off in a bread machine if you wish. Marianne is the national symbol of France; she personifies Liberty, Reason & the Triumph of the Republic. She appears on stamps, government forms, town halls, law courts and the former French franc coins & banknotes; she even appears on high quality Label Rouge Baguettes and Pain!! Therefore, I have called this homemade French Bread/Baguette recipe after her.....it seems only right and proper!

Provided by French Tart

Categories     Yeast Breads

Time 1h30m

Yield 2 Baguettes, 4-6 serving(s)

Number Of Ingredients 6

1 1/2 teaspoons dried yeast
500 g organic strong white bread flour
1 1/2 teaspoons natural sea salt
1 tablespoon honey
25 g organic butter
350 ml milk

Steps:

  • Put the ingredients into the bread machine. Set to the dough programme and start. Grease a large baking tray & Pre-heat oven to 220C/400°F.
  • Once the dough is ready, turn it out onto a floured surface and punch it down to deflate it. Shape dough into two long "baguette" shaped loaves and place on the baking sheet. Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size.
  • Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls).
  • Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes.
  • Bake for 15 minutes then reduce temperature to 190C/375F and bake for a further 10 - 15 minutes. (If they start browning too quickly, cover loosely with foil on top.).
  • Transfer to wire rack to cool.
  • Eat immediately.

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