Category: Breads -

Baguettes (French Bread)     

Ingredients:
2 1/4 teaspoons 1 packet instant or active dry yeast
3 1/2 cups all-purpose flour
2 1/4 teaspoons salt
1 1/2 cups warm water 120º – 130º
Cornmeal

Preparation:
In the mixing bowl of a stand mixer using the flat beater, combine the yeast, 2 ½ cups flour and salt. Mix on low for about 30 seconds. With the motor running on low, pour in the warm water. Continue mixing until a shaggy dough forms. Clean off beater and switch to the dough hook.

Mix in the remaining cup of flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. The surface should be smooth and the dough will be soft and somewhat sticky.

FIRST RISE - 3 HOURS
Turn the dough onto a kneading surface and let rest for 2 – 3 minutes while you wash and dry the bowl and oil it or spray it with non-stick spray. Return the dough to the mixing bowl and let it rise, covered with plastic wrap, at room temperature (about 75º) until 3 1/2 times its original volume. This will probably take about 3 hours.

SECOND RISE - 1.5-2 HOURS
Gently remove the dough from the bowl and fold it over a couple of times to redistribute the gases. It should be light and pillowy soft. Return it to the bowl and let the dough rise at room temperature until not quite tripled in volume, about 1 1/2 to 2 hours. The dough should slowly spring back when gently poked – if it bounces back immediately, it needs more time; if it doesn’t bounce back at all, it’s over-proofed.

Meanwhile, prepare the rising surface: rub flour into canvas or linen towel placed on a baking sheet. Or, you can use parchment to easily transfer to baking surface.

Divide the dough by weight into 3 pieces. Fold each piece of dough in two, cover loosely, and let the pieces relax for 5 minutes.

THIRD RISE - 1.5-2.5 HOURS
Shape the baguette by flattening the dough, then gently stretching one side of the dough on top and then fold the other side on top. Using the heel of your hand, pat a well down the middle and stretch the sides together. Then use two hands to gently roll the dough back and forward to elongate the bread. Place the loaves on the prepared towel or parchment. Cover the loaves loosely and let them rise at room temperature until almost triple in volume, about 1 1/2 to 2 1/2 hours.

Meanwhile, preheat oven and baking stone to 450º. Place a baking stone on the center rack, with a metal broiler pan on the rack beneath, at least 4 inches away from the baking stone to prevent the stone from cracking.

Transfer the risen loaves onto a peel sprinkled with cornmeal. Slash the loaves with a lame or sharp knife. Spray the loaves with water. Slide the loaves into the oven onto the preheated stone and add a cup of hot water to the broiler tray.

Bake for about 25 minutes until golden brown. After the first 15 minutes, remove the parchment paper and spray the loaves with water three times at 3-minute intervals. Add ice cubes to roasting pan if it's dry. Cool for 2 – 3 hours before cutting.

Watch Julia Child video here: https://www.dailymotion.com/video/x2gtlad

Date added: 2025-12-30
Number of visits: 84