This delicious French Baguette Recipe takes two days to make it, but it is totally worth it, the crust is so crispy and its so soft inside! It makes about 4 small baguettes.
I got the recipe at http://foodwishes.blogspot.com/2013/10/perfect-french-baguette-at-home-only.html
He has a great video explaining it, but I adapted the recipe to be able to make on my KitchenAid Mixer.
- 1/4 teaspoon of dry active yeast (Rapid Rise)
- 1 1/2 cups water at room temperature (325 grams)
- 1 3/4 teaspoon of salt
- 18 oz. of bread flour (500 grams), about 4 cups (you can use all-purpose flour)
- You will need a clean spray container to add water
- Parchment paper
- Little corn meal to sprinkle the pan
HOW TO MAKE IT:
You will need to make the dough and let it rest overnight, so plan ahead.
Inside the KitchenAid Mixer bowl add room temperature water, yeast and give it a quick mix. Then turn on your mixer with the paddle attachment on and start adding bread flour and salt, just until well mixer. This will look very moist and sticky, it is very normal, stop the mixer.
Cover the bowl with a plastic wrap and throw a towel over it. Put the bowl inside the turned off oven, or microwave and let it rise through the night, or at least 12-14 hours until doubles in size.
Next day, flour the spatula and flour a clean surface, use the spatula to release the dough from the bowl into the counter. You will need to use just enough flour to work the dough, the less flour the better. This is a very sticky dough so; flour your hands as well.
Pat it down into a rectangle and cut the dough into 4 same size pieces.
Lay a piece of parchment paper over a cookie sheet and sprinkle flour and corn meal over it, set it aside.
Start shaping one piece at a time, rolling de dough into a snake shape, always starting from the middle to the ends.
Lay the baguette on the pan, making sure the cookie sheet is big enough for the 4 baguettes, otherwise, use 2 cookie sheets.
After your shape the 4 loaves, sprinkle a lot of flour over it, and flour plastic wrap, cover the bread loosely and let it rise for about 1 to 1.5 hours. My wrap actually got stuck to my bread, so when I pulled the bread got flat, so I had to let it rise for longer. For this reason, make sure your bread and plastic wrap are very well floured.
Preheat your oven to 550F. (This is a very hot oven, and its normal)
On the bottom of your oven add a baking pan and fill it with boiling water, this will help humidify the oven, giving your bread a super crispy crust.
With scissors, holding straight up, you will cut slashes on the top of the baguettes and tuck in any tips hanging from the cut.
Fill the spray bottle with water. Spray water right before you put the bread in the oven.
After 5 minutes baking, give a quick spray again over the baguettes.
After another 5 minutes, turn the pan around to give your baguettes an even golden brown color and spray it again with water.
After about 15 minutes total cooking time, your bread should look a deep brown color. Pull the bread out and let it cool down on a rack before you cut it, I know, that is the hardest part!!!
You can cut your bread into slices, eat it with butter, or make delicious bruschetta.
I highly suggest you watch his video and adapt it to your kitchenaid mixer
This is the dought before rising
The next day…
The Baguette rolls
Another 1 to 1.5 hours to rise
Ready to bake
French Baguette Recipe