300x600
Crusty French Baguette Recipe
Craving a crusty French loaf? Look no further than this easy baguette recipe. Only 4 ingredients and it's mostly down time! You can do this!
Ingredients
1.75 ounces warm water
1 1/2 teaspoons active dry yeast
16 ounces bread flour
2 teaspoons kosher salt
10 ounces cool water
additional flour, for dusting
Instructions
1.Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside.
2.Measure the bread flour into a large bowl and stir in the salt.
3.Make a well in the center of the flour mixture, and stir in the dissolved yeast.
4.Add the cool water, a little at a time, while stirring.
5.When a shaggy dough has formed, cover the bowl with plastic wrap and allow it to rest for 30 minutes.
6.Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
7.Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place for 1 to 2 hours, or until doubled in bulk.
8.Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
9.Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise for 30 to 45 minutes.
10.Preheat the oven to 480 degrees F, and place a pan of water on the bottom rack.
11.Uncover the baguettes and transfer to lightly greased baking sheets.
12.Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
13.Bake the breads for 35 to 40 minutes, or until crusty and brown. (The baguettes should give a hollow sound when tapped.)
Craving a crusty French loaf? Look no further than this easy baguette recipe. Only 4 ingredients and it's mostly down time! You can do this!
Ingredients
1.75 ounces warm water
1 1/2 teaspoons active dry yeast
16 ounces bread flour
2 teaspoons kosher salt
10 ounces cool water
additional flour, for dusting
Instructions
1.Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside.
2.Measure the bread flour into a large bowl and stir in the salt.
3.Make a well in the center of the flour mixture, and stir in the dissolved yeast.
4.Add the cool water, a little at a time, while stirring.
5.When a shaggy dough has formed, cover the bowl with plastic wrap and allow it to rest for 30 minutes.
6.Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
7.Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place for 1 to 2 hours, or until doubled in bulk.
8.Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
9.Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise for 30 to 45 minutes.
10.Preheat the oven to 480 degrees F, and place a pan of water on the bottom rack.
11.Uncover the baguettes and transfer to lightly greased baking sheets.
12.Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
13.Bake the breads for 35 to 40 minutes, or until crusty and brown. (The baguettes should give a hollow sound when tapped.)
This article and recipe adapted from this site
0 Komentar