I have always loved baguette bread! The crunchy outside – soft texture inside – perfect to eat alone, top with creamy butter or dip in your soup! The perfect bread! My son and I took a class to learn how to make French Baguette bread – and we have both used this recipe many, many times. It does take time – but so worth it!
but it does help promote crust browning.
French Bagette Bread
Crusty delicious bread! Perfect with pasta and soup!
Servings: 2 Loaves
Ingredients
Poolish
- 219 grams bread flour (7 3/4 oz)
- 219 grams water (7 1/2 oz)
- 1/8 teaspoon Active Dry yeast (not Rapid Rise)
Dough
- All Poolish
- 200 grams water (6 3/4 oz)
- 425 grams bread flour (15 oz)
- 1 teaspoon yeast
- 2 teaspoons salt
- 1/2 teaspoon diastic malt
Instructions
Poolish
- Make the Poolish. Mix together the Poolish ingredients, cover and leave at room temperature for 12-15 hours. Can leave up to 24 hours.
Dough
- Make the Dough. Mix together the dough ingredients, then knead in a stand mixer for 5 minutes at the lowest speed with a dough hook, or 10 minutes by hand. If kneading by hand, add as little flour as possible.
- First Rise. Roll the dough into a ball and place it in greased bowl, lightly cover with plastic wrap or a kitchen towel. Proof the dough until doubled, about 1-2 hours, turning dough over after first hour. Length of time determined by temperature and humidity of room.
- Pre-Heat the Oven. Place a cast iron skillet (or other heavy skillet) on the oven floor or lowest rack and close to the door, and preheat the oven to 425 degrees.
- Shape the Dough. Remove the dough from the bowl and cut into 2-3 pieces (I usually do 2). Gently roll the top of each piece to the center, and then roll the piece to the bottom. Cover the dough and let it rest for about 15 minutes. Do not elongate the dough, this is just a simple pre-shaping.
- Dust a proofing cloth, or cotton tea towel, with flour. Roll each dough piece into an 18 inch cylinder, tapering the ends. Place each baguette on the floured proofing cloth, seam side up, pleating the cloth between each baguette. Cover the baguettes and let proof for about 30 minutes.
- Score the Baguettes. Place baguettes on parchment covered baking sheet or in baguette baking pan with the seam side down. Use a lame (razor blade or sharp knife) and make approximately 1/4 inch deep incisions down the center of each baguette.
- Bake. Pre-heat oven to 425 degrees. Place the baguettes in the oven. Toss 1 cup of water into the heated pan that you have placed in the bottom of the oven to create steam and close the oven door quickly. This should happen with in the first 3 minutes of baking. ***Take Care! Avoid getting water on heating elements or oven lights. Keep your face away from the steam.
- Lower oven temperature to 410 degrees,
- Bake for 12 minutes, turn the baking tray, then bake 12 more minutes . So good!
- If par-baking-take the baguettes out after first 12 minutes. Cool completely, wrap in foil, then place in freezer bag. Freeze until ready to bake. Keep in foil. To finish baking a frozen par-baked baguette: Preheat oven to 400 degrees, bake from frozen about 12 minutes. Can also bake completely and freeze, then warm up when ready to use it. Can spritz with water before baking to make it more crusty.
Notes
This is a recipe from The Culinary Center of Kansas City. Mari Ruck was the instructor. My son and I took the class and we have made this bread so many times – make a beautiful crusty loaf of bread!
