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Recipe : ** French Baguette

French Baguette
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Course:
Breakfast

Practical information

  • Prep time
    40 min
  • Cooking
    45 min
  • Difficulty
    Very easy
  • Pause
    14 h 30
  • Ready in
    15 h 55
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Pasta Bread and Rice
Tags:
French baguette

Recipe's Ingredients

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  • 1 egg white, for glaze
  • 2 tablespoons active dry yeast
  • 1 tablespoon salt
  • 1 tablespoon water, for glaze
  • 1.8 kg to 1920 bread flour
  • 600 ml water, lukewarm

  • Recipe preparation steps

  • 1
    In large bowl of electric mixer, dissolve yeast in 2-1/2 cup water. Add 2-1/2 to 3 cup flour; stir 1 minute. Batter will have consistency of soft pudding. Cover bowl tightly with plastic wrap. Let rise in a warm place, free from drafts, overnight or at least 8 hours.
  • 2
    The longer the sponge ferments, the better the flavor will be. The next day, stir in salt and 1 to 1-1/2 cup of remaining flour. Beat at medium speed with electric mixer 6 minutes, or beat 600 vigorous strokes by hand. Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface.
  • 3
    Clean and lightly flour bowl. Knead dough 15 to 20 minutes or until smooth, elastic, and no longer sticky. Place dough in floured bowl. Dust surface lightly with flour; cover with a slightly damp towel. Let rise in a warm place, free from drafts, until tripled in bulk, about 1-1/2 hours.
  • 4
    Grease 2 large baking sheets or 4 French-bread pans.
  • 5
    Punch down dough. Knead 2 minutes. Cover and let rest 10 minutes. For oblong loaves, divide dough into 3 or 4 pieces, depending on desired thickness of loaves. On a lightly floured surface, shape each piece into a smooth log, gently tapering ends. For round loaves, divide dough in half. Shape each half into a smooth ball.
  • 6
    Place shaped dough on prepared baking sheets. Cover with a dry towel. Let rise until doubled in bulk, about 1 hour. Adjust oven racks to 2 lowest positions. Place a shallow roasting pan on lowest shelf; pour in 2 cup boiling water. Preheat oven 15 minutes to 425ºF. Slash tops of oblong loaves with 5 diagonal slashes each. Slash tops of each round loaf with 3 horizontal slashes and 3 vertical slashes in a tic-tac-toe design.
  • 7
    Brush loaves with cold water. Bake 15 minutes. Brush loaves with egg-white glaze; bake 10 minutes longer. Brush again with egg-white glaze. Remove roasting pan from oven. Bake loaves 10 to 15 minutes longer, for a total of 35 to 40 minutes, or until bread sounds hollow when tapped on bottom. Remove from pans; place loaves directly on oven rack. Bake 5 minutes longer. Cool on racks.
  • Ready !