Thursday, August 16, 2012

Making Baguettes

Found a recipe for baguettes on Pinterest the other day and made them to take to lunch at a friends house.  The baguettes were quick and easy to make.  You could even make up baggies w/pre-measured ingredients for this one...all except the water.

My friend, Trang,  made Beef and onion soup...ooohhh so good and loved how easy it was to make.  Simple, quick and tasty.

Here is the recipe for the baguettes, with credits below it, and a photo of my second, yes second set of baguettes made this evening for my family.  They are so good that one whole baguette is already gone.  My daughter ate hers with apple butter spread all over it.

1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt
In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes – foam should form on the top.

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I used my Kitchen Aid with the dough hook)
Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees. With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.
 (Credits to original poster Frosted Bake Shop and secondary poster that I found on Pinterest,  The Sisters Cafe)

The recipe above does not state to place the cookie sheet you will pour the water onto in the oven in advance....but I would do this when pre-heating the oven.  Reason:  I did it by the recipe instructions the first time and the baguette exterior was very soft...still tasted good but I like the chewy and slightly crisp texture for the exterior better.  Pouring the water on the pre-heated cookie sheet will create steam immediately while putting a cold cookie sheet w/water on it in the oven at the same time you put the dough in will steam slowly throughout the cooking creating a different exterior bread texture.  Just my 2 cents worth.  Oh, and the recipe doesn't say how much water - I recommend 1/4 to 1/2 cup....just eyeball it.  :)

As you can see my baguettes are rustic...not too fancy but certainly delicious!

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