Baguettes Recipe

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Baguettes Recipe

This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!

Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Baguettes

Ingredients

1 cup ; water, lukewarm
1/2 tsp salt
1 package yeast, dry
1 tbsp shortening
3 1/2 cup flour, sifted
1 tbsp sugar

Preparation

Combine in a small bowl the water, salt, yeast, and sugar. Add the
shortening and let proof. Sift the flour into a large bowl. Make a
well in the center and gradually add liquid, stirring constantly.
Stir with a wooden spoon until the dough starts to leave the sides of
the bowl. Turn out and knead for 10 minutes. Place the dough in a
lightly greased bowl and cover with a clean tea towel and let rise
about 1 1/2 hours. Punch dough down and let rise again for 30 to 45
minutes. Punch down and let rest for 10 minutes. Turn the dough onto
a floured board and roll into a 15" x 10" oblong. Roll up tightly
toward you, beginning with the wide side. With a hand on each end,
roll the loaf back and forth to taper the ends and lengthen the loaf.
Place diagonally on a greased and cornmeal- sprinkled cookie sheet.
Slash at 2" intervals and let rise uncovered for about 1 1/2 hours.
Place in a 425 F oven. For the first 15 minutes, spray with a fine
mist of water every four minutes. Reduce heat to 350 F and bake 20
minutes longer. The loaf should be golden brown and slide off the
sheet easily.

Servings: 1