Baskılı poşet1xbettop-casino.bizhipas.inforestbet girişwiibet.commariogame.netanadolu casinoHavaalanı transfersiber güvenlikhack forumhd porno izleSiber güvenlik haberleribahis.comSupertotobet
© 2013 mathewguiver

Five ingredient french baguettes

OK, so technically there are 6 ingredients if you include water. But I wanted to call this post “five ingredient french baguettes” as a tribute to Food Network star Claire Robinson. Love her!

My french baguette recipe is simple. It’s one of the easiest breads to make, in my opinion. Yes, you have to knead the dough, and it has to rise twice, but compared to the soft pretzels and challah that I regularly make, these baguettes are pretty basic.


3/4 c plus 1 Tbsp water
2 tsp dry active yeast
1 Tbsp sugar
1 tsp kosher salt
2 c all purpose flour


1. Start by adding sugar and salt to water that is between 105 and 115 degrees fahrenheit. Depending on the moisture in your local air, you may only need the 3/4 of a cup of water, but I live in San Francisco and I definitely always need that extra Tbsp.

2. Add yeast, stir with a fork, then let sit until frothy.

3. Sift flour into a large bowl.

4. Pour water and yeast mixture into flour, and mix with a fork until it starts sticking. Then, mix with your hands before transferring to a floured surface.

5. Knead for 5 to 7 minutes.

6. Cover with saran wrap and let rise in a warm place for about an hour. Punch down dough, then turn out onto a board and shape into a baguette.

Start by flattening your dough. Fold one side towards the middle, pinch the seam, fold the other side in, pinch, then continue until you have a long tube shape. Tuck the edges under, and run your finger along all of the seams.

7. Lightly dust the bottom of the dough with corn meal, then lay on a parchment paper lined baking sheet. Cut a few diagonal slits into the dough.

8. Cover with a towel and let rise for about an hour.

9. Spray with a few squirts of cold water, then bake at 450 degrees fahrenheit (425 convection) for about 15 minutes or until nicely browned.

10. Let cool on a rack for at least 10 minutes before eating.





Post a Comment

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>