I Love to Cook and Bake
Here is how to make your own baguettes. It is quite easy after you get the hang of rolling. Don't over-roll, I usually roll the baguette 4-5 times at the most.
3 ½ cups unbleached white bread flour
10 oz water
1 tsp yeast
2 tsp salt – sea salt is best
Put flour, salt and yeast into a food processor or mixer. Mix for a bit. Take temperature of flour. The temperature of the flour plus the water should equal 145 degrees, i.e. if flour is 70, make the water around 75 degrees. Doesn’t have to be precise. (In all honesty, I don’t do this anymore. I just use lukewarm water).
Slowly, pour water into food processor to mix with flour mixture. Once the dough forms a ball, let it run for 45 seconds to knead the dough.
Place the dough in a covered container with some flour to prevent sticking (I like Tupperware bowls). Let rise for 2 hours.
Scatter flour on counter top. Take out dough and cut dough into two equal halves – these will be the 2 baguettes. Form the dough into round balls. Cover with saran wrap (about the length that the baguettes will be. You’ll see). Let rise for 20 minutes.
Punch the ball of dough flat to get out any air pockets, make a square around 3-4 inches each side (doesn’t have to be precise). Next fold the dough over and roll into a cylinder with both hands, about 8-10 inches long (this takes some practice, but it very simple once you get the hang of it). Make sure you roll evenly or you will end up with “barbell” baguettes or other weirdly shaped baguettes that you will be forced to eat privately and never show anyone. Pinch the ends. If you don’t do this well the baguettes will puff out as you bake. Place a towel on the counter top, scatter some flour on the towel. Place baguettes seam side down on a towel with flour under it. Cover again with the saran wrap. Let rise for at least 45 minutes, preferably an hour.
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Pre-heat oven to 475 degrees. A few minutes before baking, place a small cast iron pan with ½ cup of water in the oven on the bottom rack.
Take out an upside down cookie sheet and scatter some cornmeal on the cookie sheet. Place baguettes seam side down on cookie sheet. Carefully move the two baguettes onto the sheet. Take a knife and make 4 slashes in the baguettes, not too deep. Sprinkle a little flour on top of the baguettes.
Reduce heat in over to 450 degrees. Place cookie sheet with baguettes in oven. Bake for 20 minutes.
Place on wire rack and let cool for at least 20 minutes. You will not be able to wait 20 minutes the first time you make baguettes, but eventually you will develop the discipline to not eat them right away. Be strong.
Note: Baguettes freeze so well that a thawed baguette tastes almost as good as freshly baked. Just wrap them in foil and freeze. Thaw. Heat in a 350 oven on the rack for 4-5 minutes if you wish.
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3 ½ cups unbleached white bread flour
10 oz water
1 tsp yeast
2 tsp salt – sea salt is best
Put flour, salt and yeast into a food processor or mixer. Mix for a bit. Take temperature of flour. The temperature of the flour plus the water should equal 145 degrees, i.e. if flour is 70, make the water around 75 degrees. Doesn’t have to be precise. (In all honesty, I don’t do this anymore. I just use lukewarm water).
Slowly, pour water into food processor to mix with flour mixture. Once the dough forms a ball, let it run for 45 seconds to knead the dough.
Place the dough in a covered container with some flour to prevent sticking (I like Tupperware bowls). Let rise for 2 hours.
Scatter flour on counter top. Take out dough and cut dough into two equal halves – these will be the 2 baguettes. Form the dough into round balls. Cover with saran wrap (about the length that the baguettes will be. You’ll see). Let rise for 20 minutes.
Punch the ball of dough flat to get out any air pockets, make a square around 3-4 inches each side (doesn’t have to be precise). Next fold the dough over and roll into a cylinder with both hands, about 8-10 inches long (this takes some practice, but it very simple once you get the hang of it). Make sure you roll evenly or you will end up with “barbell” baguettes or other weirdly shaped baguettes that you will be forced to eat privately and never show anyone. Pinch the ends. If you don’t do this well the baguettes will puff out as you bake. Place a towel on the counter top, scatter some flour on the towel. Place baguettes seam side down on a towel with flour under it. Cover again with the saran wrap. Let rise for at least 45 minutes, preferably an hour.
[image deleted]
Pre-heat oven to 475 degrees. A few minutes before baking, place a small cast iron pan with ½ cup of water in the oven on the bottom rack.
Take out an upside down cookie sheet and scatter some cornmeal on the cookie sheet. Place baguettes seam side down on cookie sheet. Carefully move the two baguettes onto the sheet. Take a knife and make 4 slashes in the baguettes, not too deep. Sprinkle a little flour on top of the baguettes.
Reduce heat in over to 450 degrees. Place cookie sheet with baguettes in oven. Bake for 20 minutes.
Place on wire rack and let cool for at least 20 minutes. You will not be able to wait 20 minutes the first time you make baguettes, but eventually you will develop the discipline to not eat them right away. Be strong.
Note: Baguettes freeze so well that a thawed baguette tastes almost as good as freshly baked. Just wrap them in foil and freeze. Thaw. Heat in a 350 oven on the rack for 4-5 minutes if you wish.
[image deleted]
