Classic Baguette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC ITALIAN PRESSED BAGUETTE



Classic Italian Pressed Baguette image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 9

1/3 baguette or 1 small baguette roll
1/2 teaspoon olive oil
Kosher salt and ground black pepper
1/2 roasted red pepper
3 slices finely sliced prosciutto
2 slices provolone
4 fresh basil leaves
1/2 teaspoon balsamic glaze
3 slices salami

Steps:

  • Split the baguette open and lightly brush with oil, then season lightly with salt and pepper. Thinly slice the roasted pepper. Layer on the prosciutto, provolone, basil, red pepper, balsamic glaze and salami. Top with the top half of the baguette. (Layering the meat on the bottom and top of the sandwich prevents the fillings from soaking through and making the bread soggy.)
  • Put a bowl or other heavy object (such as a large can or jar) on the sandwich to press it for 1 hour before serving. Or, pack it in the bottom of your lunchbox, under a glass container or drink.

CLASSIC BAGUETTE



Classic Baguette image

Provided by Food Network

Categories     side-dish

Time 5h30m

Yield 4 baguettes, 12 to 14 inches l

Number Of Ingredients 7

1 cup spring water
1/2 teaspoon moist yeast or 1/4 teaspoon dry yeast
1 1/2 cups organic all-purpose white flour
1 cup spring water
1/2 teaspoon moist yeast or 1/4 teaspoon dry yeast
4 1/4 to 5 1/4 cups organic all-purpose white flour
Fine sea salt

Steps:

  • Make and ferment the poolish: Combine the water and yeast in a medium bowl. Let stand 1 minute, then stir with a wooden spoon until yeast is dissolved. Add the flour and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp towel or plastic wrap and put in a moderately warm, draft-free place until it doubles in volume.
  • Mix and knead the final dough: Measure the remaining ingredients. Measure and transfer 1 cup (9 ounces) of the poolish into a 6-quart bowl. (Discard remaining poolish) Add the water and yeast. Break the poolish up well with a wooden spoon and stir until it loosens and the mixture foams slightly. Add 1 cup of the flour and stir until well combined. Add the salt and only enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more flour as needed, until the dough is soft and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly.
  • Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free place until doubled in volume, and a slight indentation remains after pressing a finger into the dough.
  • Divide the dough and rest: Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 4 equal pieces. Flatten each with the heel of your hand and shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place for 30 minutes.
  • Shape the dough into loaves: Flatten each with the heel of your hand on an unfloured board. Shape each into a 14-inch loaf.
  • Proof the loaves: Place the loaves seam side up in a well-floured couche. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until increased in volume about 1 1/2 times, or until a slight indentation remains when the dough is pressed with a fingertip.
  • Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 450 degrees. The oven rack must be in the center of the oven. Gently roll the loaf onto a lightly floured peel, seam side down. Score the loaf with a sharp razor blade or serrated knife making quick shallow cuts. Using the peel, slide the loaves onto the hearth. Quickly repeat with the next 2 loaves. Quickly spray the inner walls and floor of the oven with cold water until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again, closing the door quickly so that the steam doesn't escape. Bake until the loaves are a rich caramel color and the crusts are firm, 15 to 20 minutes.
  • To test the loaves for doneness, remove from the pans and hold them upside down. Strike the bottom firmly with your finger. If the sound is hollow, the breads are done. If not, bake 5 minutes longer. Cool completely on a wire rack.

KAF CLASSIC BAGUETTES



KAF Classic Baguettes image

From the King Arthur Flour Site, who better to give a recipe for these crunchy baguettes that feature a chewy interior, and a crisp, deep-gold crust. It's beautiful in the utter simplicity of its ingredients. KAF states: These baguettes, right out of the oven, will have a crunchy crust; later, the crust will become chewy. They'll be a deep golden brown, about 16" long, and 1 3/4" to 2 1/2" in diameter While the directions sound long, they are really just very complete with the added tip on how to make stuffed sandwiches out of them.

Provided by Bonnie G 2

Categories     Yeast Breads

Time 50m

Yield 3 baguettes, 20 serving(s)

Number Of Ingredients 7

1/2 cup water, cool
1/16 teaspoon active dry yeast
1 cup unbleached bread flour
1 teaspoon active dry yeast
1 1/4 cups water, lukewarm (and all of starter)
3 1/2 cups unbleached bread flour
1 1/2-2 teaspoons salt, to taste

Steps:

  • Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have risen and become bubbly. If it hasn't, your yeast may not be working. Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes. If nothing happens, replace your yeast, and begin the starter process again.
  • If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt. If you're using instant yeast, there's no need to combine it with the water first. Mix and knead everything together-by hand, mixer or bread machine set on the dough cycle-till you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. Knead for about 5 minutes on speed 2 of a stand mixer.
  • Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
  • Turn the dough out onto a lightly greased work surface. Divide it into three equal pieces.
  • Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
  • Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again.
  • With the seam-side down, cup your fingers and gently roll the dough into a 15" log. Place the logs seam-side down into the wells of a baguette pan; or onto a lightly greased or parchment-lined sheet pan or pans.*.
  • Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they've become very puffy, about 1 1/2 hours.
  • Towards the end of the rising time, preheat your oven to 450°F; if you're using a baking stone, place it on the lowest rack.
  • Using a very sharp knife held at about a 45° angle, make three 8" vertical slashes in each baguette. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.
  • Bake the baguettes until they're a very deep golden brown, 25 to 30 minutes. Remove them from the oven and cool on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool in the oven.
  • *Advanced baker version: Place the shaped baguettes, seam-side down, in the folds of a heavily floured cotton dish towel. Allow them to rise as directed. When fully risen, gently roll them onto a parchment-lined or lightly greased baking sheet, floured side down. Bake as directed. Or roll them onto a baker's peel, and then onto a heated pizza stone in the oven. Bake as directed above.
  • Variation: Make six stuffed sandwiches, perfect for picnics or lunchboxes.
  • Stuffed Baguettes.
  • Divide the baguette dough into six pieces instead of three, and shape each into a 5"-long rectangle.
  • Layer with your favorite filling; we like mustard, ham, and Swiss cheese. Don't use too much filling, as it'll make the baguettes soggy. Also, use a dry filling (e.g., sliced deli meat, cheese) rather than something wet like meatballs in sauce.
  • Roll up like a jelly roll, sealing the long seam and pinching the ends closed.
  • Place on a lightly greased or parchment-lined baking sheet.
  • Slash each baguette twice lengthwise, if desired. The cheese will ooze out. Some people like this look; some don't. Your choice.
  • Bake until golden brown, as directed above. You may need shorten the baking time a bit from the original recipe.
  • Tips from our KAF bakers.
  • The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It's the baker's technique that turns an average baguette into an all-star. The more you practice your baguette-baking techniques, the better the baguette you'll make. Don't expect perfection the first time out!
  • Why the small amount of yeast and the extra-long rise? Because as yeast grows, it releases organic acids and alcohol, both of which are flavor carriers. The extra-long rise will give your baguettes outstanding flavor.

Nutrition Facts : Calories 112, Fat 0.5, SaturatedFat 0.1, Sodium 175.8, Carbohydrate 22.4, Fiber 0.8, Sugar 0.1, Protein 3.8

More about "classic baguette recipes"

CLASSIC BAGUETTE RECIPE | BABAGANOSH
classic-baguette-recipe-babaganosh image
Web 2020-05-20 Place the baguettes onto the prepared baking sheet leaving a few inches in between each loaf. Using a pastry brush, brush the loaves …
From babaganosh.org
4.2/5 (10)
Total Time 1 hr 51 mins
Category Other Recipes
Calories 717 per serving
  • In a large bowl, combine the water, yeast, and sugar. Give it a quick whisk and let sit aside until foamy, 5-10 minutes.
  • Add 2 cups of flour to the water mixture and stir well. Add the salt and another 2 cups of flour. Mix and continue adding flour until the dough is formed.
  • Turn the dough out onto a lightly floured board and knead until the dough is smooth and elastic.Lightly grease a large bowl. Put the dough into the bowl and turn to coat with the oil.Cover with a towel and let the dough rise until doubled, about an hour.
  • Lightly grease a cookie sheet. Punch down the dough to deflate it. Turn out to a floured surface and knead just slightly. Divide the dough into fourths. For best results, weigh the dough on a kitchen scale so that each portion of the dough of the dough weighs the same.


CLASSIC BAGUETTES RECIPE | KING ARTHUR BAKING
classic-baguettes-recipe-king-arthur-baking image
Web Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough …
From kingarthurbaking.com
4.6/5 (445)
Calories 60 per serving
Total Time 19 hrs 50 mins
  • To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly., To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl., Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy., Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces., Roun
  • With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end., Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy ("marshmallow-y" is the term we use in our baking school). The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F)., Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack.


CLASSIC BAGUETTE - FLY-LOCAL
classic-baguette-fly-local image
Web 1-1/2 teaspoons salt 1-1/4 cups water 1/2 cup milk 2 tablespoons shortening OR butter 2 tablespoons cornmeal (optional) Directions Combine 3-3/4 cups flour, undissolved yeast, sugar and salt in mixing bowl and mix well. Heat …
From fleischmannsyeast.com


PAUL HOLLYWOOD'S BAGUETTES RECIPE | FRENCH RECIPES | PBS …
paul-hollywoods-baguettes-recipe-french-recipes-pbs image
Web Ingredients; olive oil, for greasing; 500g (1 lb 2 oz) strong white bread flour, plus extra for dusting; 10g (¼ oz) salt; 10g (¼ oz) fast-action yeast
From pbs.org


HOW TO MAKE FRENCH BAGUETTES - TASTE OF ARTISAN
how-to-make-french-baguettes-taste-of-artisan image
Web 2019-05-15 Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes. Remove the water pan, rotate …
From tasteofartisan.com


CLASSIC CRUSTY FRENCH BAGUETTES - ABERDEEN'S KITCHEN
classic-crusty-french-baguettes-aberdeens-kitchen image
Web 2020-08-06 Recipe prep time includes dough resting time. Ingredients Scale 1 cup water and ½ cup luke warm water, separated 2 teaspoons active dry yeast 3 ½ cups bread flour 2 teaspoons kosher salt …
From aberdeenskitchen.com


CLASSIC FRENCH BAGUETTE RECIPE — BLESS THIS MESS
Web 2022-02-15 Gently use your hands to roll the log of dough out into a baguette that is 15 inches long. Use your hands and the rolling motion to gently taper the ends. Then you'll …
From blessthismessplease.com
5/5 (16)
Total Time 463088 hrs 1 min
Category Side
Calories 240 per serving


CLASSIC BAGUETTES | RECIPE | BAGUETTE RECIPE, BAKING, RECIPES
Web May 29, 2017 - These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-gold crust. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.ca


CLASSIC FRENCH BAGUETTE RECIPE — BLESS THIS MESS
Web Add water and honey to a bowl. Add the yeast, flour, and salt to the bowl and use a wooden spoon to mix well. Cover the bowl and let the dough rest for 30 minutes.
From blessthismessplease.com


TOP 46 CLASSIC FRENCH BAGUETTE RECIPE RECIPES
Web Classic French Baguette Recipe — Bless this Mess . 1 week ago blessthismessplease.com Show details › 5/5 (16) › Total Time: 463088 hrs 1 min › …
From logins.tinosmarble.com


CLASSIC BAGUETTES - KING ARTHUR BAKING
Web Classic Baguettes These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. While it’s a challenge to make “real” baguettes at ... tice …
From shop.kingarthurbaking.com


CLASSIC FRENCH BAGUETTE RECIPE - EASY RECIPES
Web Add the flour for the poolish to yeasty water, place the dough in the fridge for 30 minutes to cool. Return to worktop and allow to ferment as above. When ready to start the dough, …
From recipegoulash.cc


CLASSIC MINI BAGUETTES BY KING ARTHUR BAKING | EMILE HENRY USA
Web 1 1/2 teaspoons active dry yeast or instant yeast. 1 cup + 2 tablespoons (255g) water, lukewarm. all of the starter. 3 1/2 cups (418g) King Arthur Unbleached All-Purpose …
From emilehenryusa.com


CLASSIC FRENCH BAGUETTES RECIPE - BRITNEY BREAKS BREAD
Web 2021-04-16 Spray a baguette pan and place on pan OR a piece of parchment paper. Cover with a well oiled piece of plastic wrap. Let dough sit for 45 minutes. Preheat oven …
From britneybreaksbread.com


FRENCH BAGUETTES RECIPE | KING ARTHUR BAKING
Web 2 baguettes Save Recipe Print Ingredients Starter 1/2 cup (113g) cool water 1 cup (120g) King Arthur Unbleached All-Purpose Flour 1/8 teaspoon instant yeast Dough All of the …
From kingarthurbaking.com


CLASSIC FRENCH BAGUETTE RECIPE - UNCUT RECIPES
Web Directions: 01 - Place the Flour, Salt, Yeast, Olive Oil ( if used ) in a mixer with a dough hook attached and start mixing. 02 - Add the Water little by little, and keep mixing until …
From uncutrecipes.com


CLASSIC BAGUETTE - BAKEGOOD
Web Divide dough in half. Roll each half to a 16 X 10-inch rectangle. Roll up lengthwise, as for a jelly roll. Grease baking sheets; sprinkle with cornmeal if desired. Place each loaf on …
From bakegood.ca


Related Search