Скачать или смотреть French Baguette Recipe-Easy and Delicious!

RECIPE:

Bread FLour 1kg
Salt 20gr
Yeast*, fresh 25gr or Active 12.5gr or Instant 8.75gr
Water 600gr

*Notes on YEAST

If using FRESH yeast mix it with 2 times its weight in water (100F) in the bowl to dissolve. Add flour/salt mixture mix for 5min, add remaining water and knead dough for 10min more (ideally). You may also knead it by hand, after the first mix.

If using ACTIVE DRY yeast. It needs to be re-hydrated with 4 times its weight in water (105F). DO NOT use more than 4 times its weight in water. Proceed like fresh yeast.

INSTANT DRY yeast. Does not need to be re-hydrated BUT there is no harm in doing so and all water can be added to it and then the whole thing added in the dry ingredients (which is my method in THIS video since i am using instant yeast). Instant dry yeast (or rapid-rise) is designed to be added straight into the flour, i choose to dissolve it in water.


**Notes on FERMENTATION

For slow fermentation - "Recommended" (both initial stage of dough and final shaped dough): takes place at a cooler temperature (for eg. the fridge, or the coolest place in your kitchen, 1-1/2 hr or more). Results: More complex flavor.

For faster fermentation (initial dough and final shaped dough): 1hr at 80F (27C). You can put your oven on the lowest temperature and place a towel on the stove top and then place your bowl on the towel. Results: Less complex flavor

***Notes on PORTIONS

This recipe makes 4 long baguettes @320gr each or 8 individual sandwich baguettes @160gr each. I made 1/2 the recipe so i divided mine in 3 baguettes without weighing it just eyeballing it. It's really according to your preference, this is just a guideline. When you roll them out try to have the same thickness along the baguette for a more appealing product.

****Notes on BAKING:

Baguettes bake at a very high temperature, 450F to 475F for 20min with steam on the 10 first minutes; rotate tray halfway. My oven tends to be very strong and burns them at 450F so i bake them at 400F for 25 min, steam method on the first 10min only. After they are baked remove them onto a cooling rack immediately.

*****You may use plastic wrap instead of the towel to cover the baguettes, i prefer the towel because it results in a crustier bread. But you can wrap the initial dough with plastic (not a bad idea because it tends to otherwise make a hard skin on top). NO OIL IS USED!!!

******I enjoy kneading the dough by hand but you can totally finish kneading the dough in the mixer, medium speed for 10min.


Good luck! Let me know if you have any questions :)