Baguette
User Reviews
5
Baguette
Description
The Baguette recipe features a straightforward list of ingredients common to French bread and a detailed method emphasizing proper yeast activation, dough kneading, and two-stage rising to build structure and flavor. After shaping into 14-inch logs, the dough rises again before baking atop a parchment-lined surface, with steam introduced by a pan filled with hot water in the oven. This helps form the baguette's characteristic crispy crust while keeping the interior soft and airy.
The bread's flavor and texture result from the gradual yeast fermentation and water temperature control, with a firm but workable dough formed by incremental addition of flour. The baking technique, involving hot steam, encourages crust development. Cooling the baguette in the oven with the door ajar helps maintain crispness.
To keep baguettes fresh, they should be stored at room temperature wrapped in plastic or foil and consumed within four days. This recipe yields one loaf per batch and focuses on traditional French bread techniques without added fats or sugars beyond a small sugar amount for yeast activation.
Ingredients
- 2 teaspoons granulated sugar
- 1 cup water 110° to 115°F, warm
- 1 package active dry yeast 2 ¼ teaspoons
- 1 ½ teaspoons salt
- 2 to 2 ½ cups all-purpose flour
Instructions
- In a medium mixing bowl, combine sugar and warm water. Stir in the yeast and let it rest for 5 minutes or until foamy.
- Stir in the salt and gradually add flour, mixing until you have a firm, doughy consistency. You may not need all of the flour.
- Knead the dough on a lightly floured surface for about 5 minutes by hand or 2 to 3 minutes with a dough hook in a mixer.
- Place the dough into a greased bowl and cover it with a kitchen towel. Allow it to rise for approximately 1 hour, or until it has doubled in size. Gently punch down the dough and let it rise for an additional 30 minutes.
- Divide the dough in half and roll each half into a 14-inch log, slightly pinching the edges.
- Place the dough on a parchment-lined baking sheet lightly dusted with flour or directly onto a baguette pan. Lightly cover and let rise for 30 to 45 minutes, or until doubled in size.
- While the bread is rising, place a 9x13 baking pan on the bottom rack of the oven and fill it halfway with hot water. Arrange a second rack in the center of the oven.
- Preheat the oven to 450°F.
- Use a sharp knife to make 4 to 5 diagonal slits on the top of each loaf, each about ¼-inch deep.
- Place the baking sheet with the loaves onto the center rack of the oven, being careful not to let too much steam escape. Bake for 20 to 25 minutes or until browned and crisp.
- Remove the bread from the oven and cool.
Notes
- Allow the bread to cool with the oven door slightly open for about 45 minutes to enhance crust crispness.
- Keep leftover baguettes wrapped at room temperature and consume within four days for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2baguettes
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 0.25 loaf | |
| Calories | 149 | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 439mg | 18% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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