Why The French Eat 30 Million Baguettes A Day - Traditional French Baguette | Food Secrets Ep. 12
A total of 30 million baguettes are eaten in France each day. At least that is what the French claim. There, only bakeries that bake fresh bread every day are allowed to call themselves a “Boulangerie”, which might explain the high quality of baguettes throughout the country. What’s more, the French bread law specifies set rules for baking baguette: The only ingredients allowed are flour, salt, water and yeast. According to law, a baguette must also weigh between 250-300 grams and have a length of 55-65 centimeters. It needs to be soft on the inside, and crispy on the outside. In this episode of Food Secrets, we let you in on what makes France’s most famous bread so special, where it originated from, and what cultural significance it has to the French.
#FoodSecrets #FrenchBaguette
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How to Make a Homemade Artisan Bread Recipe | Seriously the Best Bread Recipe Ever!
As I get more comfortable with baking homemade bread, each recipe just seems to get better and better. While the measurements are incredibly important, I’ll talk more on this later, technique and time are just as important if not more important. Regardless, I’ve been LOVING baking homemade bread just like this artisan country loaf recipe and I can’t see myself slowing down any time soon. Once you get your first really good loaf of homemade bread then it just pushes you to keep exploring and trying new things. Can you tell I’m excited about baking homemade bread yet lol?
Bread should be light and fluffy on the inside with a beautiful hard crust on the outside. Learn How to Make a Homemade Artisan Country Loaf Bread Recipe!
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How to Make a Homemade Artisan Country Loaf Bread Recipe
Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Servings 4
Author Chef Billy Parisi
Ingredients:
560 grams of 00 bread flour
190 grams of whole wheat flour
600 grams of water at 98° to 100°f or 36-37c
17 grams of Kosher salt
3 grams of active yeast
Instructions:
1. In a large bowl combine with your hands the flours and water until completely mixed together. Let rest for 10 minutes.
2. Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching and folding the dough over for 4 to 5 minutes.
3. Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over 5 to 6 times.
4. Cover and rest for 45 to 60 minutes and then fold the dough over 5 to 6 times again.
5. Cover and rest for 2 hours or until it has tripled in size.
6. Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
7. Place the dough into a floured Benetton and cover and rest for 60 minutes.
8. In the meantime, place a small Dutch oven pot into the oven on 475° for at least 30 minutes.
9. Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes
10. Let cool for 20 to 30 minutes before slicing and serving.
Best French Bread Recipe | Christmas Inspiration
INGREDIENTS
6 cups all-purpose flour
2 ½ (.25 ounce) packages active dry yeast
1 ½ teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
STEP 1
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
Step 2
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Step 3
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Step 4
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
Step 5
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
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Soft French Bread | Best Bread for making sandwich |Soft Bread | Soft Baguette |Easy Homemade Bread
Soft French Bread | Best Bread for making sandwich |Soft Bread Complete Written Recipe :
This Soft French Bread Recipe will help you make the best soft Bread that has soft crust, fluffy ,light crumb and that tastes delicious.
What you will love about this soft sandwich Bread Recipe
This soft baguette recipe helps you make the best soft bread in about 2 hours (125 minutes; from the dough making till the bread is baked)
We can mix and make the french bread dough in less than 5 minutes!
In this easy French bread recipe, you don’t need to knead the dough and so it is super easy to make.No kneading,No mess, less waiting time than regular bread recipes.
We don’t need to use a stand mixer or any other special equipments.
The resulting French bread is so soft and super delicious.This Soft baguettes remains soft longer, than a regular bread.
Soft French Bread | Best Bread for making sandwich |Soft Bread Complete Written Recipe :
How to make soft French Bread
We can make this Easy no knead Soft French Bread in six simple steps
1.Prepare the Baguette dough
2.First Proofing
3.Divide the Baguette dough
4.Shape the baguettes
5.Final rising
6.Bake the French Bread
Apply some butter on top of the baguettes to make the crust softer.
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Baguettes Masterclass with Patrick Ryan
Classic baguettes!
This recipe takes up to 3 days to make, which might seem a little bit crazy, but we promise you the results are worth it.
Get the full recipe here
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(We've had a few comments about the preferment being a little too dry and not looking like Patrick's in the video. He's double checked his numbers and realised he meant to say that you need 290ml water in the preferment. Apologies for the mistake! But, it's a good excuse to try another batch ????
So, for the preferment:
450g strong (bread) flour
7g salt
290ml water
5g fresh yeast (or generous pinch dried yeast)
The rest of the recipe stays the same.)
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This dough produces 6-8 baguettes and the dough can be held in a fridge for up to 36 hours. If you do not wish to bake all the dough at once, simply take what you need, shape it and bake it, leaving the remainder of the dough in the fridge which you can return to at any time within that 36-hour time period. This will allow you to bake fresh baguettes day after day.
Or, bake all the baguettes in one go and freeze them. They're easily brought back to their crispy state by thawing at room temperature then dampening with water and heating the oven for about 10 minutes.
Don't forget, we love to see what you've been baking, so please find us on our social channels and show us what you've made!
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Authentic French Baguette Recipe
Authentic french baguettes with air pockets that look like honeycombs!
It features a moist texture with high hydration.
All purpose flour is added, it features a soft texture!
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation
B's (%): 65.0%, Tr (g): 163.0g All purpose flour
B's (%): 35.0%, Tr (g): 88.0g Strong Flour(Bread Flour)
B's (%): 2.0%, Tr (g): 5.0g Salt
B's (%): 0.4%, Tr (g): 1.0 g Instant Yeast
B's (%): 75.0%, Tr (g): 188.0 g Water (27℃)
■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. Add salt and dissolve.
5. After adding flour,
Mix evenly until the flour is invisible.
6. After 30 minutes of rest, the first fold (folding)
7. After 60 minutes of rest, the second fold (folding)
8. After 30 minutes of rest, split 100g
9. pre shaping, At room temperature for 20 minutes
10.Mold in baguette shape (length: 19cm)
11.Second fermentation: 30 minutes at room temperature
12.Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
13.Cut the second fermented dough surface with a knife(use coupe knife).
14.Put the dough into the preheated lodge 10-inch combo cooker floor
15.Cover the lid of lodge 10-inch combo cooker.
16.Put it in the oven
17.After baking for 16 minutes, remove the lodge cover and continue baking for 9 minutes.(total: 25 minutes)
■ Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)
#Baguette
#TraditionalBaguette
#FrenchBaguette
#HomeBaking
#NoKneadBaguette