HOMEMADE BAGUETTE | No-Knead French Baguette Bread
This basic baguette can be made with simple ingredients without kneading. No-knead dough is normally sticky & super soft so shaping it is a bit challenging but the good thing is that Baguettes doesn’t need to be perfectly shaped. ????
✔️Ingredients
4 cups [520 grams] bread flour
1 & 1/2 tsp [9 grams] salt
1 & 1/2 tsp [5 grams] instant yeast
1 & 1/2 cups [360 ml] lukewarm water
*some flour for dusting
*some oil for greasing
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FRENCH BRIOCHE
WHOLE WHEAT LOAF BREAD
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How to Make Easy French Bread At Home
Bakery Style Easy French Bread is crusty on the outside and soft on the inside and is easy to make and tastes amazing. It is the perfect addition to any meal.
We had some technical difficulties with the video footage. To clarify the steps:
1. Preheat oven to 300 degrees F.
2. Place pan of boiling water onto lower shelf of oven.
3 Place bread into oven and then turn the oven off.
4. Allow bread to bake/rise for 20 -30 minutes.
5. Remove pan of water and turn oven to 425 degrees F. leaving bread in the oven.
6. The bread will cook for about another 10 minutes, until golden brown. Usually by the time the oven has preheated to 425 degrees your bread is done. If the bread is not done at the end of the ten minutes, reduce oven to 350 and bake for an additional 5 minutes longer or until bread is golden brown.
Please note that the baking directions in the blog post differ slightly as I have found that both methods work with little difference in the results.
Be sure and check out the complete written recipe by clicking the link below.
Find the full recipe here:
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HOW TO MAKE FRENCH BAGUETTES AT HOME / Easy No Knead French Bread Recipe
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 interior.
While it's a challenge to make real baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast.
Baking Tray Amazon link:
Ingredients for making french bread/baguttes :
Flour: 700 g
Salt: 2 Tsp
Instant yeast: 1 and 1/2 Tsp
Water: 530 ml
Method:
Step 1
Prepare the dough.
In to a large bowl,add all the dry ingredients and give it a good whisk to make sure everything is well combined.
Pour water and mix them together.Make sure there are no dry patches in the dough.
Step 2
First proofing (2 hours)
Cover the dough with a plastic film and keep it in a warm environment for 2 hours or until the dough get doubled in size.
Keep it in the refrigerator.
Step 3
Divide and preshape the dough
Take the dough out of refrigerator and divide the dough (The total weight of the dough will be approximately1200 g)The dough is sufficient to make 5 baguettes of 250 g each.
Make round dough balls out of each by pulling the edges into the center. Cover with a damp cloth and let it rest for 45 minutes.
Step 4
Shape the dough balls into baguette.
Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand.
With the seam side down, cup your fingers and gently roll the dough into a log (size matching your pan).
Step 5
Final proofing
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 wrapper a damp cloth, and allow the loaves to rise until they're slightly puffy . 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 .
If your french baguette bread have risen in a dish towel or couche, gently roll them (seam side down) onto a lightly greased (or parchment-lined) baking sheet on to a non stick baking tray. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker's peel.
Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
Step 6
Bake the french bread/ baguettes
Load the french bread/baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone.
Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust.
Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown.
Remove them from the oven and cool them on a rack.
Storing Baguette
Baguettes are best when they are fresh out of the oven.Authentic Baguettes have a very short shelf life..It's a daily bread and should ideally be consumed the day of use. (Who can wait anyway?) If you need to store bread for longer periods of time, you should freeze it.
The best way you can store a baguette is by freezing them.
Step 1
Prepare a fresh baguette for freezing as soon as possible after baking. Let the baguette cool completely. Place it in an airtight freezer bag, squeeze out the extra air and zip it closed. If the baguette is too long to fit into the bag, cut it into pieces.
Step 2
Store the baguette in the freezer until several hours before you need it.
Step 3
Remove the frozen baguette from the freezer bag, wrap it in a tea towel and thaw it on the counter for two hours, or until fully thawed.
Step 4
Heat the thawed baguette in the oven at 200 degrees Fahrenheit for a few minutes to warm it, if desired. Don't leave it in the oven for longer than a few minutes or it will dry out.
You might also like this,
EASY NO KNEAD FOCACCIA BREAD :
7 Minutes to World's Best Soft French Bread
Print this Recipe:
JoshLovesIt.com shares Best Soft French Bread recipe in the world! This nontraditional soft french bread recipe came from Josh's mom, Renee. In a brief 7 minutes, you can learn how to make the world's best soft French bread!
How to make French Baguettes at home
How to make French Baguettes at home simple step by step instructions from start to finish.
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Please checkout the ingredients list and written method on the website @
Written recipe here
See the Ingredients list and written recipe here
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Also, I have recently uploaded a clearer and quicker version of this baguette recipe using the poolish method if you want to have a look, here's a link to it,
How to easily make traditional French Baguettes at home.
Try my mini cheddar cheese BAGUETTES easy step by step recipe here
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To avoid common problems some people mostly encounter with these baguettes, follow this standard advice procedure and you won't go wrong.
1. Stick to the recipe rigidly, the quantities are very important for successful results
2. Use scales for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate
3. Use proper white bread flour with at least 12% protein, check the ingredients list on the side of the flour bag, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour, plain or all purpose flour is not strong enough for making bread.
4. Check your yeast is working you can do a yeast test as shown in my sandwich bread video here
Any problems or inquiries I'm always here to help. And please let me know how you get on with the recipe.
I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
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If I Had a Chicken Kevin MacLeod (incompetech.com)
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Rural Stride Josh Kirsch Media Right Productions, Youtube Audio
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French bread recipe
French bread recipe
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