I have fallen in love with making bread.
I don’t know why – I hated baking a few years ago. I think it’s all that perfect-measuring-timing shit.
But I might be a changed woman. Not I’m going to make a cake a day kinda changed. But I do like the bread.
I’m most proud of my pizza dough – I could make it in my sleep. I’ve made Ciabatta that turned out fabulously (will post soon), pita bread (not so good, but I’ll be trying again), and Focaccia (again, future post), just to name a few.
However, I’ve been afraid to try making baguettes.
This was really easy. One recipe makes three loaves. I wanted to make two of the loaves different, so these are the the two concoctions I made to sprinkle on top (I didn’t include this in the ingredients because I didn’t measure, just be generous):
-Parmesan cheese, garlic powder, basil and sea salt
-Paprika, seasoned salt, oregano, garlic powder
Here’s the printable-
Homemade French Baguettes
- 1 1/4 cups warm water
- 1 1/2 packets instant yeast
- 1 cup King Arthur Bread Flour
- 1 3/4 cup all purpose flour
- 2 tsp salt
- Olive oil
- Dry seasonings of your choice
- Melted butter, for dipping
- Dissolve yeast in the warm water for 5 minutes.
- In a stand mixer on low, mix flours and salt until combined.
- Mix on medium low for 2 minutes.
- Scrape the sides down and mix on medium for 5 minutes.
- Test the dough by pinching off a piece and try to pull it apart. If it easily rips, mix it for another minute or two.
- Turn the dough onto a floured surface and wrap completely with plastic wrap, and cover with a kitchen towel.
- Let rise for 30 minutes, or until doubled in size.
- After it has doubled, knead it for about a minute, getting the air bubbles out.
- Divide the dough in three equal sections.
- Knead each section about 10 minutes, until smooth and elastic.
- Cover loosely with plastic wrap and let sit for 15 minutes.
- Roll each dough disc between your hands until a log forms (about 14-16") long.
- Drizzle a baking pan or large stone with olive oil and place each baguette side by side with about 1/2" between each.
- Place the baguettes in the microwave with a cup of very, very hot water, shut the door and proof for 30-60 minutes, until doubled in size.
- Preheat oven to 425 degrees.
- Remove baguettes from the microwave and score each one three times down the middle with a sharp knife.
- Sprinkle the bread with seasonings (if you want - it's not necessary).
- Sprinkle each one generously with water, and bake for 20 minutes, or until golden brown.
- Recipe adapted from Food+Words