Post by chief_cook2 on Aug 16, 2005 17:53:33 GMT -6
FRENCH BAGUETTES TIPS
1. To freshen it up, sprinkle with a little water and reheat
in the oven.
2. Freeze the bread as soon as it has completely cooled and
reheat by letting it stand at room temperature for about 15
minutes, then warm in a 350 degree oven.
==================================
French Baguettes
INGREDIENTS:
1 package active dry yeast
2 cups warm water (105 to 115 degrees)
1 teaspoon sugar
2 teaspoons salt
5 1/2 to 6 cups unbleached flour
Oil, for greasing
DIRECTIONS:
In a large bowl or electric mixer, sprinkle yeast over 1/4
cup of warm water. Add sugar and let stand until yeast is
soft (about 5 minutes). Stir in remaining 1 3/4 cups water
and salt. Add 4 cups of the flour. Mix to blend, then beat
at medium speed until smooth and elastic (about 5 minutes).
Gradually beat in about 1 more cup of flour to make a soft
dough. Turn dough out onto a boar or pastry cloth floured
with some of the remaining 1/2 to 1 cup flour. Knead until
dough is springy and small bubbles form just under the
surface (10-15 minutes), adding just enough flour to prevent
dough from being sticky. Turn dough into a greased bowl.
Cover with plastic wrap and a towel let rise in a warm
place until doubled in bulk (about 1 hour).
Punch down dough; knead dough lightly into a ball on a
floured surface. Cover with inverted bowl and let rest
for 10 minutes. Divide dough into 3 equal portions. Shape
each into a slender oval loaf 16 to 18 inches long by
rolling the ball of dough under palms of hands to elongate
it. Place well apart on a large, greased baking sheet. Let
ride until puffy but not quite doubled (20 to 25 minutes).
Preheat oven to 450 degrees. With a razor blade or very
sharp knife make 3 diagonal slashes, about 1/2 inch deep,
down center of each loaf. Before baking use an atomizer
or spray bottle filled with cold water to spray with a
very light mist of moisture. Place in oven, then spray
twice more at 3 minute intervals. Bake until bread is well
browned (25 to 30 minutes total). Slide onto wire racks
to cool.
Yield: Makes 3 loaves
1. To freshen it up, sprinkle with a little water and reheat
in the oven.
2. Freeze the bread as soon as it has completely cooled and
reheat by letting it stand at room temperature for about 15
minutes, then warm in a 350 degree oven.
==================================
French Baguettes
INGREDIENTS:
1 package active dry yeast
2 cups warm water (105 to 115 degrees)
1 teaspoon sugar
2 teaspoons salt
5 1/2 to 6 cups unbleached flour
Oil, for greasing
DIRECTIONS:
In a large bowl or electric mixer, sprinkle yeast over 1/4
cup of warm water. Add sugar and let stand until yeast is
soft (about 5 minutes). Stir in remaining 1 3/4 cups water
and salt. Add 4 cups of the flour. Mix to blend, then beat
at medium speed until smooth and elastic (about 5 minutes).
Gradually beat in about 1 more cup of flour to make a soft
dough. Turn dough out onto a boar or pastry cloth floured
with some of the remaining 1/2 to 1 cup flour. Knead until
dough is springy and small bubbles form just under the
surface (10-15 minutes), adding just enough flour to prevent
dough from being sticky. Turn dough into a greased bowl.
Cover with plastic wrap and a towel let rise in a warm
place until doubled in bulk (about 1 hour).
Punch down dough; knead dough lightly into a ball on a
floured surface. Cover with inverted bowl and let rest
for 10 minutes. Divide dough into 3 equal portions. Shape
each into a slender oval loaf 16 to 18 inches long by
rolling the ball of dough under palms of hands to elongate
it. Place well apart on a large, greased baking sheet. Let
ride until puffy but not quite doubled (20 to 25 minutes).
Preheat oven to 450 degrees. With a razor blade or very
sharp knife make 3 diagonal slashes, about 1/2 inch deep,
down center of each loaf. Before baking use an atomizer
or spray bottle filled with cold water to spray with a
very light mist of moisture. Place in oven, then spray
twice more at 3 minute intervals. Bake until bread is well
browned (25 to 30 minutes total). Slide onto wire racks
to cool.
Yield: Makes 3 loaves