How To make French Style Baquette Bread
Ingredients
2
qt
warm water
2
oz
sugar
2
oz
salt
2
oz
olive oil, or vegetable oil
8
oz
active dry yeast
7
pound
bread flour, to 8 lbs
Directions:
Combine all ingredients in a large mixing bowl and mix together holding back on some of the flour until you see that it is needed.
Knead dough 5-10 minutes or until dough is smooth. Cover and let rise until double in size.
Punch down and form into desired shapes-baquettes,round loaves etc. Bake at 375* 20-30 minutes depending on loaf size.
By adding fresh chopped herbs and some roasted garlic to this dough you can come up with some very flavorful breads.
How To make French Style Baquette Bread's Videos
French Baguette – Bruno Albouze
Here is an easy-to-follow-step French baguette made with a poolish...
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Extremely Open Crumb French Baguette | My Fav Sandwich Bread
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When I was living in London, there was a small shop in Clapham Common that made these awesome French Baguettes with butter and ham, the famous Jambon Buerre. The image and the taste of that sandwich is imprinted so well in my mind: extremely crunchy and light baguette with an airy and soft texture inside, with salted butter and parma ham. One of my favorite sandwiches ever, a small bite of heaven.
This is my method to make Baguettes weekly, using the original French method and although the top of the bread it's not perfect and how I'd like it, I find the shape and texture to be extremely satisfying. I like to cook this bread 5 minutes more than a normal baguette to achieve that crispiness and an open crumb that make this bread one of my all-time favorites.
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Baguette|Apron
Baguette|Apron
Lukewarm water 340ml
Instant yeast 3g / 1tsp
Bread flour 250g / 1,3/4cup
Bread flour 250g / 1,3/4cup
Sea salt 2.5g / 1/2tsp
Baguette pan 38x28x3cm
Bake at 230°C / 450°F for 20-25 minutes
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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 bake the perfect french baguette
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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