Best French Bread Baguettes Recipes

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BAGUETTES (FRENCH BREAD)



Baguettes (French bread) image

Make fresh, French bread at home with this simple recipe - an overnight starter called a poolish gives a golden crust and chewy middle.

Provided by Jane Hornby

Categories     Side dish

Time 50m

Yield Makes 3 40cm baguettes

Number Of Ingredients 7

200g strong white bread flour
½ tsp easy-bake yeast from a 7g sachet
200g plain white flour
250g strong white flour , plus extra for dusting and kneading
the rest of the yeast from the 7g sachet
1 ½ tsp fine salt
a little semolina , or more flour, for dusting

Steps:

  • To make the poolish, mix the flour and yeast in a medium, deep bowl. Add 200ml room temperature water and stir to a very thick batter. Cover with cling film then chill overnight, after which time the batter will have doubled in size.
  • The next day, combine the flours, remaining yeast and the salt in a large mixing bowl. Add another 250ml water to the poolish, then pour into the flours and mix to make a very wet, sloppy dough. Let this sit for 20 mins, which helps the dough to come together more quickly as you knead.
  • After 20 mins, the dough will still be wet - possibly much wetter than you're used to, but this is important for a delicious loaf. Either knead by hand for 10 mins (see tip on kneading a very wet dough, below), or in a mixer with a dough hook for 5-8 mins, until the dough firms up and becomes smooth and elastic. It will still feel sticky but have shape and spring.
  • Dust a clean patch of worktop and the dough with a little more flour, then fold the dough inwards on itself to make a ball. It will be dry to touch on the outside, but pleasingly wobbly and alive within. Transfer to a lightly floured large bowl, cover with a clean teatowel and let rise for 1½ hours in a warm, draft-free place until doubled in size.
  • Dust a heavy teatowel or baker's cloth with plenty of flour, and put it onto onto a large kitchen tray or board. Shape three long, baguette-width ridges in the cloth. Turn the dough onto a floured worktop, then flour the sticky side lightly. Cut into 3 equal pieces using a large knife. Do not knead the dough or 'knock it back'.
  • Working one at a time, press each piece of dough into a rough oval about 25cm long and 20cm deep. Fold one of the long sides to the middle and press it down well with your fingers. Fold in the other long edge in the same way, and press well again to make a long strip of dough with a groove down the centre. Now fold the dough over itself lengthways into a sausage, pressing the two sides together well in a tight seam against the worktop. Roll very lightly under your palms to seal and make the ends a little pointy. The loaf will be about 40cm long.
  • Place the dough seam-side down in your prepared cloth, then repeat. Dust all the loaves with a little flour, cover with a clean teatowel and leave at room temperature for 1 hour, or until almost doubled in size.
  • Heat oven to 240C/220C fan/gas 9. Put a roasting tin on a shelf towards the bottom of the oven, plus set a shelf in the top third. Scatter semolina or more flour over one or two large baking trays. Carefully roll or lift the breads onto the trays, leaving space for them to grow. If they stretch or go wonky don't worry, just pat them back carefully into place.
  • With a very sharp craft knife or blade, slash the loaves diagonally 5 or 6 times, cutting 1-2cm in. Bake one tray at a time, adding 100ml water to the hot roasting tin and closing the oven door as quickly as you can. Bake for 20 mins or until dark golden, risen and crisp. Cool on racks and enjoy same day, or warmed in a hot oven for a few mins next morning.

Nutrition Facts : Calories 765 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 155 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium

BREAD MACHINE FRENCH BAGUETTES/ "SUB" BREAD



Bread Machine French Baguettes/

This wonderful bread you use your bread machine for the hard work, then finish it off in the oven. Totally worth the time and effort for a great fresh sub bread, especially when it is still slightly warm.

Provided by Barbara Kavorkian

Categories     Other Breads

Time 40m

Number Of Ingredients 10

BREAD
1 c water
2 1/2 c bread flour
1 Tbsp white sugar
1 tsp salt
1 1/2 tsp bread machine yeast
drizzle of oil or butter to grease bowl
WASH FOR TOP OF BREAD
1 egg yolk
1 Tbsp water

Steps:

  • 1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
  • 2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover with a towel, and let rise in a warm place for about 30-40 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
  • 3. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, like a jelly roll, beginning at 12 inch side, gently pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. (I fit both on one sheet) Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise again in a warm place for an additional 30 to 40 minutes, or until doubled in bulk.
  • 4. Preheat oven to 375°F. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
  • 5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

FRENCH BREAD BAGUETTES



French Bread Baguettes image

Provided by Food Network

Yield Makes 1-1/2 pounds dough, 2 baguettes

Number Of Ingredients 6

1-1/8 cups water, room temperature
1-1/2 teaspoons salt
3/4 teaspoon granulated sugar
3 cups bread flour
2 tablespoons wheat germ
1-3/4 teaspoons yeast, active dry, instant or bread machine cornmeal for dusting

Steps:

  • Place all ingredients except for the cornmeal, in the order listed into the bread pan fitted with the kneading paddle and secure in the Cuisinart Bread Maker. Press menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
  • When cycle is completed, remove dough and transfer to a lightly floured surface. Punch to deflate and let rest for 10 minutes.
  • Divide dough into two equal pieces. Shape each piece of dough into a long narrow baguette and place on a baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes. While baguettes rise, place a pan of hot water on the bottom rack of the oven and preheat to 425 degrees F.
  • Dust dough gently with additional flour. Make 4 diagonal slashes in each loaf about 1/4-inch deep using a serrated knife. Bake bread in preheated oven 25 to 30 minutes until browned and hollow sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely.

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