Friday, November 7, 2008

French Baguettes

I found this recipe on my favorite website, Click on the link and it will take you to the original recipe. This recipe was so spectacular that I did not change a thing, and will more than likely never change it, save adding half wheat flour instead of all white bread flour. I did, however, change the way I prepared the recipe.

Here is the recipe:

  • 1 cup water
  • 2 1/2 cups bread flour
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons bread machine yeast
  • 1 egg yolk
  • 1 tablespoon water

  1. Place 1 cup water (100 degrees), sugar, and yeast into a stand mixer and allow the yeast to bloom for a few minutes.
  2. Add the flour and salt, mix for 5 minutes. The dough will be sticky.
  3. Place dough in a greased bowl (NOT plastic), 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.
  4. Punch down dough making sure to punch down all bubbles. Cut dough in half, creating two long thin loaves. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, 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.
  5. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
  6. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
The verdict: O-H....M-Y....G-O-S-H....the best bread I have ever eaten. Some people who reviewed the recipe said that it was the closest thing to real french baguettes they have eaten since they were in France. I have never been to France, but my gosh, I may just go for the bread......wait a minute.....if I can make bread like that, why go to France? Really though - this is amazing bread. It has just the right amount of sweetness, and the taste and texture are awesome! I can't recommend this recipe enough.

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