Are you looking for recipe inspiration? Homemade French Baguettes special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Homemade French Baguettes What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Homemade French Baguettes, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Homemade French Baguettes delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make Homemade French Baguettes is 8-Servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Homemade French Baguettes estimated approx. 1-35 minutes.
Well, this time, let's try it, and vary the Homemade French Baguettes yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Homemade French Baguettes using 9 ingredient type and 7 manufacturing steps. Here's how to make the dish.
I got this recipe from Home Food Network. Real easy to make.
Ingredients and spices that need to be prepared to make Homemade French Baguettes:
- 2 envelopes dry active yeast (1-1/2 tablespoons)
- 2 tbls honey
- 3-1/2 to 4 cups all-purpose flour, plus more for dusting
- 1/2 cups warm water for yeast, 1-cup for dough
- 2 tsp salt
- Canola oil, for greasing bowl
- Cornmeal, for dusting (optional)
- 3-4 ice cubes
- Add your favorite toppings
Steps to make a Homemade French Baguettes
1
Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, about 5-minutes.
2
Mix the flour and salt in a large mixing bowl with a dough hook (or my hand) and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour.
3
Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
4
Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
5
Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal.
6
Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
7
When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam (be careful of the glass in the door) that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
