Recipe: Perfect 🥖French Baguettes🥖

🥖French Baguettes🥖. Fresh Homemade French Baguettes are simply amazing! These french bread/baguettes are light and airy with a crusty exterior and a very soft and chewy. How to easily make traditional French Baguettes at home.

A baguette is a typical French bread loaf. It's usually a bit long and thin, although different shapes are. One of my favourite breads to bake is an authentic French Baguette. You can have 🥖French Baguettes🥖 using 4 ingredients and 7 steps. Here is how you cook it.

Ingredients of 🥖French Baguettes🥖

1. You need 400 g (14 oz) of strong white bread flour.
2. You need 300 ml (10 fl oz) of lukewarm water.
3. You need 2 tsp of dried yeast.
4. Prepare 1 of &1/2 tsp salt.

I like to make them mini size as pictured here to use in great sandwiches or just in a bread basket in the center of the dinner table; it is always. The perfect baguette requires just four ingredients and a weekend at home. The first step to mixing French baguettes is to combine your water, flour (preferably a mix of high-gluten flour and all-purpose flour), yeast and salt. It is made using "levain", a type of sourdough mixture, containing natural yeasts but also containing lactobaccilli and other friendly bacteria.

🥖French Baguettes🥖 step by step

1. Place the water in a large bowl and add the yeast. Mix well and leave for about 10 minutes to allow the yeast to activate. Mix together the flour and salt in a bowl..
2. Add half the flour into the water/yeast mixture to form a batter. Cover and leave in a warm place for about 3-4 hours until is becomes a bubbling mass. Mix in the remaining flour to form what should be a slightly sticky dough. If your dough is too sticky keep mixing in handfuls of flour to achieve the correct consistency..
3. Turn the dough out onto a floured surface and knead for 10 minutes. Put the dough in a lightly-greased bowl, cover and leave to rise until the dough has doubled in size. Turn the dough out onto a floured surface and knock it back. Divide the dough into 2 and make each piece into a ball..
4. Stretch a piece of dough out into a rectangle. Fold up the bottom third, fold over the top third and press to seal the edges. Perform this step a total of 3 times per piece of dough. You may need to let the dough rest for a minute or two between each stretch to avoid tearing the dough..
5. Roll the dough out. Place in the grooves of a lightly-greased baguette tray OR fold a teatowel(to make 2 or 4 grooves, flour well and place a piece of dough in each groove or ( just simple put into the baking tray). Cover and leave the dough to rise for about 30 minutes. Preheat the oven to 240°C (464°F) conventional/ 220°C (430°F) fan oven and place a tray of water in the bottom. If you are using a teatowel transfer the risen dough to a baking tray..
6. Cut deep diagonal slashes into the bread and bake for 15-20 minutes until well browned. #Notes: The dough should be really soft and moist and flow very slowly if left alone..
7. .

These baguettes are made with a mixture of strong and white flour and require no yeast, using baking powder as the rising agent. Bring all the smells and essence of your favorite French bakery to your kitchen with these homemade French baguettes. Tastes amazing but didn't look like baguettes ( the dough was very airy so it was like a sub ) not a bad thing good shape for a sandwich which is what the kids were shooting for. We followed baker William Courderot… A bread machine makes quick work of the dough for these delicious baguettes. Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the case of breakfast, the perfect foundation.

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