Homemade baguette | foodsciencenerd.com

Homemade Baguettes

Posted on Posted in Culinary Science, Recipes

I just realized that I’ve never posted the recipe for my whole roasted chicken, and that’s a travesty.  Fortunately, I’m making it tonight, so that recipe will follow shortly!  In the meantime, here’s a recipe for bread that took a whole 2 hours from start to finish.

Usually, when I make roasted chicken, I serve either mashed potatoes or bread as the starch because they both go so wonderfully with the pan sauce.  The mashed potatoes I always make myself, but the bread I usually buy.  For some reason, that felt inadequate today, so I bought a tube of that pre-made French bread dough to bake while the chicken roasted.  However, I had left work early today because I was feeling a little under the weather, so I had time to spare and pre-made dough still felt inadequate.  At the same time, though, I didn’t have much energy (or time for that matter), so I did a little poking around for easy bread recipes.  I like those no-knead recipes, but they have to sit and hydrate for 8-18 hours… not an option when dinner is in a few hours!

Fortunately, I found one baguette recipe (completely in French) that only took 2 hours including rise time, so I went for it!  I changed a few things (like the language), so here is my version:

Ingredients

  • 375g flour classic
  • 10g salt
  • 10g instant yeast
  • 300 ml of warm water

Why are the measurements in grams and mL, you ask?  First, because the recipe is from France, and they measure things in sensible units over there.  Second, because baking without a kitchen scale is dumb, and I want to force you to get one.  They don’t cost much, cut waaaay down on the number of dishes you need, and offer much more reproducible results!

First, bloom the yeast (about a packet and a half) in the water with a little sprinkle of sugar for encouragement.

IMG_1088Next, measure out the flour and salt in a large bowl:

IMG_1089    IMG_1090

When the yeast is all happy and bubbly, pour the water into the flour and stir to combine.  Stop stirring when all the flour has been incorporated.  Cover with a clean towel and walk away for 1-1.5 hours.  No fiddling.  No kneading.  No smoothing into a ball.  Just let it double in size on its own.

IMG_1091When the dough has doubled in size, scoop it up and split it more or less in half.  Oh, and preheat the oven to 475F and put the sheet pan in the oven.  And put a pan of water in the stove to create steam.  On a floured surface with floured hands, kinda pull the dough into baguette shapes.  Here’s a video of the original blogger doing it… in French.

IMG_1092

Place the logs on floured parchment on the hot sheet (carefully!).  I placed a roll of tinfoil under the parchment to keep the logs in line.  Sprinkle flour over the top of the loaves and let rest for 15 minutes or until the oven is preheated.  Use scissors or a knife to cut slits in the rolls.  Bake the loaves for about 30 minutes, until browned on the outside and set on the inside.

IMG_1093

Let the loaves cool for a minute or two before digging in, but they really are quite good warm.  Bon Appetit!

Baguettes | foodsciencenerd.com

Homemade Baguettes

Homemade Baguettes

Ingredients

  • 375 g AP flour
  • 10 g salt
  • 10 g instant yeast
  • 300 mL of warm water

Directions

  1. Bloom the yeast in the warm water, with a sprinkle of sugar for encouragement if needed.
  2. Measure out the flour and salt using a kitchen scale.
  3. When the yeast is bubbly, pour the water into the flour and stir to combine. Stop stirring when all the flour has been incorporated. Cover with a clean towel and walk away for 1-1.5 hours.
  4. Preheat the oven to 475F and put a sheet pan in the oven. Put a pan in the bottom of the oven full of water.
  5. When the dough has doubled in size, scoop it up and split it more or less in half. On a floured surface with floured hands, pull the dough into baguette shapes.
  6. Place the logs on floured parchment on the hot sheet (carefully!). Place a roll of tinfoil under the parchment to keep the logs in line. Sprinkle flour over the top of the loaves and let rest for 15 minutes or until the oven is preheated.
  7. Use scissors or a knife to cut slits in the rolls. Bake the loaves for about 30 minutes, until browned on the outside and set on the inside.
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