Freshly Made French Baguettes!
I have recently become obsessed with the idea of making my own bread. I think this is one of my I-need-to-eat-healthier-yet-is-a-great-way-to-bake-without-the-guilt techniques. What I have enjoyed best about my recent bread baking ventures is that I know exactly what is going into each loaf I bake… yeast, water, flour, salt and egg. Wow, you can’t get much more natural than that! I also have found the kneading of the dough to be super therapeutic. I swear its an awesome way to release tension and stress! I have felt such a sense of relief afterward the kneading! Not only do I get delicious bread… but I also gained a coping technique! (Okay— we all know that is the nerdy therapist coming out in my, but I just couldn’t resist!)
What a Beautiful Baguette! So the recipe I have been using can be found in the book French Women Don’t Get Fat by Mireille Guiliano (I’m almost done reading the book! I can’t wait to share my thoughts about it with you!) All of the recipes included in the book are easy, tasty and healthy. I have made Guiliano’s baguette recipe twice so far and have been really impressed with the outcome, especially for my first attempt at a traditional rising bread. My first baguettes were a bit dense. I was so excited to get them in the oven so I could try a bite that I didn’t let them rise long enough. The second time around my apt was super warm from the hot SoCal sun, so the rising was no issue at all and the bread was much fluffier. (Baking Tip: To speed up and enhance the rising process of your bread doughs, set your bread dough in a higher place in your kitchen… on a high shelf or on top of your fridge… heat rises so any way you can elevate your dough will help your dough rise as well!)
Let me tell you… freshly made bread straight from your oven makes your kitchen smell delightful and makes your belly super happy! Each time I made the baguettes I could barely wait till it was cool enough to take a bite… and each time it was awesome, despite the slight burning sensation! I have had these baguettes with every meal… at breakfast with freshly made jam, at lunch with my salad and as a great addition to fav. meal Chicken Picatta. Mmm… if only I hadn’t eaten it all up already I would be munching on some right now… guess I will have to make another batch later today!
So I could keep on babbling about how awesome this bread is, but I will refrain and just provide the fabulous recipe below! Hope you enjoy it as much as I have!
Happy Baking!
-Kristy
French Baguettes
Recipe By: Mireille Guiliano
Source: French Women Don’t Get Fat, 2005, Borzoi Book Published by Alfred A. Knopf, p. 198-199
Ingredients
- 1 teaspoon active dry yeast
- 2 cups warm water
- 4-5 cups unbleached all-purpose flour
- 2 teaspoons kosher salt
- 1 egg
Directions
- Dissolve yeast in 1/2 cup warm water. Stir well with fork and set aside for 10 minutes.
- Combine flour and salt. Add yeast mixture, remaining 1 1/2 cups water and mix until dough it sticky enough to kneed. Kneed on lightly floured board until dough is sticky and smooth (I found this to take about 10 minutes). Put dough in bowl, cover with a damp cloth and let rise at room temp. until dough doubles in volume, about 1 hours.
- Punch down dough and dive into 4 pieces. Roll each piece into a baguette shape and place on lightly greased cookie sheet. Let rise again until doubled (again, I found this to be about an hour).
- Preheat oven to 450. Put 2 cups warm water in seperate pan and place in oven to provide moisture while bread is baking. Brush dough with 1 beaten egg combined with 1 tablespoon cold water. Score loaves diagonally and bake for 15 minutes. Lower temp to 400 and bake additional 5-10 minutes or until golden.
- Let cool, slice and enjoy! (Baking Tip: Store your bread in the fridge to help it last! Since it has no preservatives, it will mold quicker if left out and uncovered!)
2 Responses “Freshly Made French Baguettes!”
I have had so much about this book and how great it is. I need to go out and purchase a copy. Thanks for the tip on bread rising too. Yeast and I don’t get along to well but maybe I need to do what you suggested and place my bread on a higher shelf? I need to try that
Totally pick up a copy! its great.. she also has a sequel as well.. can’t quite remember the name but will let you know!