Good bread is an ingredient in most dishes, here is my version of the French Baguette.
Ingredients for 3 Baguettes
450 gram of 00 flour or all-purpose flour
3 ½ dl warm water
1 ½ Teaspoon of dry yeast or a packet of yeast
1 Teaspoon of Sugar
2 Teaspoon of Salt
Mix the sugar, water and yeast in a small bowl and set aside, you’ll see it start react after about 5 minutes.
- Pour flour, salt and yeast into your Artisan, and mix it on low speed for a good 6 to 7 minutes or until you have a smooth and somewhat wet and sticky looking dough.
Oil a large bowl with some olive oil and place the dough in the bowl, cover with plastic wrap and place it somewhere warm to rise for about an hour or until doubled in size.
- Now we are ready for the somewhat messy part J, we need to pour the dough onto a really well floured surface, and knead, while turning flour into the dough. We don’t want a heavy dough, but we want it to pull it together into a ball.
- Place the ball into an oiled bowl once more, cover and let it rise for another hour or until doubled in size.
- Dump dough on a floured surface and cut into 3 equal pieces, roll each piece into a 12 inch rope and place them on a three piece baguette pan.
- Cover with a towel and let them rise until doubled, about an hour.
- Preheat the oven to 250c degrees, place a cast iron skillet on the bottom rack in the oven.
- Place the baguettes in the upper part of the oven, quickly add boiling water to the pan and shut the oven door immediately, while it’s the steaming effect we are looking for.
- Let them bake for about 30 minutes or until crispy and brown.
- Allow them to cool a bit before serving.
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