French Baguette Recipe (Crusty French Stick)
French Baguette (Crusty French Stick)
Yield: 8 servings 60 1/2 inch slices
Estimated Preparation Time: 2 hours
Estimated Actual Cooking Time: 40 minutes
Estimated Total Time Required: 3 hours
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:
- Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside.
- Measure the bread flour into a large bowl and stir in the salt.
- Make a well in the center of the flour mixture, and stir in the dissolved yeast.
- Add the cool water, a little at a time, while stirring, just until a shaggy dough has formed (you may not need to use all of the water). Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
- 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.
- 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.
- 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.
- Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise for 30 to 45 minutes.
- Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise for 30 to 45 minutes.
- Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
- Uncover the baguettes and transfer to lightly greased baking sheets. Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
- Bake the breads for 35 to 40 minutes, or until crusty and brown. (The baguettes should give a hollow sound when tapped.)
Image and recipe resources: https://bakingamoment.com/crusty-french-baguette-recipe/
French Baguette (Crusty French Stick)
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: - Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside.
- Measure the bread flour into a large bowl and stir in the salt.
- Make a well in the center of the flour mixture, and stir in the dissolved yeast.
- Add the cool water, a little at a time, while stirring, just until a shaggy dough has formed (you may not need to use all of the water). Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
- 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.
- 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.
- 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.
- Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise for 30 to 45 minutes.
- Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise for 30 to 45 minutes.
- Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
- Uncover the baguettes and transfer to lightly greased baking sheets. Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
- Bake the breads for 35 to 40 minutes, or until crusty and brown. (The baguettes should give a hollow sound when tapped.)
Image and recipe resources: https://bakingamoment.com/crusty-french-baguette-recipe/
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