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MY HUSBAND LIKES TO BAKE BREAD AND THIS IS HIS RECIPE FOR A TRADITIONAL FRENCH BAGUETTE, WHICH MAKES APPROX 2 LBS OF DOUGH. THIS WILL GIVE YOU FOUR 15 INCH BAGUETTES. GREAT TO TAKE TO A PARTY WITH SOME CHEESE.

3 ½ CUPS/16 OZ UNBLEACHED ALL PURPOSE FLOUR
1 ½ TEASPOON /¼ OZ SALT
4 ½ TEASPOONS/1 ½ OZ INSTANT YEAST
1 ¼ CUPS/10 OZ WARM WATER

SIFT FLOUR AND SALT INTO BOWL OF A STANDING MIXER FITTED WITH DOUGH HOOKS. SPRINKLE YEAST OVER MIX AND SET ON MED-LOW TO COMBINE WHILE GRADUALLY ADDING THE WATER UNTIL DOUGH COMES AWAY FROM THE BOWL 5-10 MINS.
LEAVE DOUGH COVERED IN BOWL 10 MINS TO REST.
MIX ON MED UNTIL DOUGH IS SOFT AND PLIABLE 15-20 MINS.
GATHER THE DOUGH WHICH SHOULD NOW FEEL SOFT AND ROLL INTO A ROUGH BALL, THEN STRETCH DOUGH OUT TO MAKE A RECTANGLE – THEN FOLD OVER BACK INTO A BOOK SHAPE. KEEP TURNING DOUGH QUARTER TURNS AND STRETCH UNTIL DOUGH FEELS SMOOTH, LEAVE DOUGH COVERED IN BOWL 45 MINS OR UNTIL DOUBLED IN SIZE.
REMOVE THE DOUGH AND PLACE ON A CLEAN SURFACE AND CUT INTO 4 PIECES SHAPE INTO STICKS. LAY AND COVER WITH A DAMP TEA TOWEL UNTIL DOUBLED IN SIZE APPROX 25 MINS IN DRAFT FREE AREA.
SHAPE INTO BAGUETTES APPROX 15 INCHES. LET LOAVES DOUBLES IN SIZE FOR LAST TIME APPROX 35-45 MINS.
PRE HEAT OVEN 475F. PLACE LOAVES ON BAKING SHEET BRUSH WITH WATER USING PASTRY BRUSH USE A SHARP BLADE TO MAKE DIAGONAL SLASHES ALONG THE LENGTH OF YOUR BAGUETTE.

OPTIONAL NOT TO BE DONE WITH AN ELECTRIC OVEN!

USE A SPRAY WATER BOTTLE MIST THE OVEN JUST BEFORE YOU BAKE DOUGH.
BAKE 15-20 MINS BREAD IS COOKED WHEN LOAF IS KNOCKED AND SOUNDS HOLLOW.

LET COOL AND ENJOY.

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