French baguette anyone, it goes great with everything cheese, cold cuts, all types of spread and of course who doesn’t love a french baguette pizza! Lucky for everyone there are so many good recipes out there to try just check which you prefer to use yeast or sourdough starter? And of course making your own baguette means you can customize as well which is always a plus. We have two recipes here simple sourdough baguette and a yeast french baguette try them out:
- 500 g all purpose flour King Arthur brand is recommended about 3 1/2 cups
- 360 g water about 1 1/2 cups + 1 Tbsp
- 10 g salt about 2 tsp
- 3 g instant yeast about 1 tsp; also known as Quick Rise or Rapid Rise yeast
- 25 g honey about 1 Tbsp
- Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
- Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
- Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
- Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
- Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.
- Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.
- Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
- Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
- Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
- Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.
- 2 cups flour
- 1/2 cup water
- 1/2 tsp. sea salt
- 1/2 cup sourdough starter
- Combine all ingredients in a mixing bowl and mix well.
- Sprinkle just a couple of tablespoons of flour onto a work surface and knead the dough slightly. It should be a little sticky; avoid adding too much flour to it while kneading.
- Form the dough into a ball and cut in half. Form each half into a long baguette shape. Place the formed baguettes onto a baguette pan or a greased cookie sheet.
- Cover lightly with a damp towel and let rise until double in size in a warm place, 3-6 hours.
- Preheat oven to 425°F. Bake baguettes 15 minutes, or until golden-brown.
- Remove to a cooling rack for at least 20 minutes and serve.
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