Saturday, October 16, 2010

French Baguettes

French Baguettes recipe taken and adapted from Made these baquettes to use for bruschetta for dinner  and although they can't compare to those you'd find in bakeries, they're not bad in taste. The crust was a little crisp fresh out the oven but once cooled it turned chewy. Followed the recipe exactly except for the egg wash which I used milk instead. Also I don't have a bread maker machine so I kneaded the dough using a stand mixer. You can also knead by hand if you don't have a stand mixer but this will require a lot of elbow grease ... good to burn off some calories!



  • 235 ml water
  • 340 g bread flour
  • 10 g white sugar
  • 6 g  or 1 tsp salt
  • 1 1/2 tsp  instant  yeast
  • 15 ml milk 
  1. Place  water, bread flour, sugar, salt and yeast into a large mixing bowl and mix together into a dough. Use a stand mixer and knead dough till smooth and elastic. 
  2. Place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
  3. Punch down dough. On a lightly floured surface, cut dough in half and shape each half of dough tightly into log shape. Roll gently back and forth to taper end. Place 3 inches apart on a greased baking tray. Make deep diagonal slashes across loaves, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
  4. Preheat oven to 190 degrees C. Brush milk over tops of loaves.
  5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Baquettes baking in the oven.

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